Erratum to: The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review.

Steele, Catriona M; Alsanei, Woroud Abdulrahman; Ayanikalath, Sona; Barbon, Carly E A; Chen, Jianshe; Cichero, Julie A Y; Coutts, Kim; Dantas, Roberto O; Duivestein, Janice; Giosa, Lidia; Hanson, Ben; Lam, Peter; Lecko, Caroline; Leigh, Chelsea; Nagy, Ahmed; Namasivayam, Ashwini M; Nascimento, Weslania V; Odendaal, Inge; Smith, Christina H; Wang, Helen

Steele, Catriona M; Alsanei, Woroud Abdulrahman; Ayanikalath, Sona; Barbon, Carly E A; Chen, Jianshe; Cichero, Julie A Y; Coutts, Kim; Dantas, Roberto O; Duivestein, Janice; Giosa, Lidia; Hanson, Ben; Lam, Peter; Lecko, Caroline; Leigh, Chelsea; Nagy, Ahmed; Namasivayam, Ashwini M; Nascimento, Weslania V; Odendaal, Inge; Smith, Christina H; Wang, Helen.

Afiliación

Steele CM; International Dysphagia Diet Standardisation Initiative (IDDSI) Working Committee, Brisbane, Australia, catriona.steele@uhn.ca.

Dysphagia ; 30(2): 272-3, 2015 Apr.

Article en En | MEDLINE | ID: mdl-25732620

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Tipo de estudio: Systematic_reviews Idioma: En Revista: Dysphagia Asunto de la revista: GASTROENTEROLOGIA Año: 2015 Tipo del documento: Article

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