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Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses.
Sodhi, Navdeep Singh; Dhillon, Bhavnita; Sandhu, Pashaura Singh; Bhagat, Deepak; Gupta, Priya; Kaur, Amritpal; Sharma, Shivangi; Khan, Zakir Showkat.
Affiliation
  • Sodhi NS; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India.
  • Dhillon B; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India. bhavnita.food@gndu.ac.in.
  • Sandhu PS; Department of Medicine, Government Medical College, Amritsar, 143001, Punjab, India.
  • Bhagat D; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India.
  • Gupta P; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India.
  • Kaur A; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India.
  • Sharma S; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India.
  • Khan ZS; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India.
Dysphagia ; 2024 Feb 21.
Article in En | MEDLINE | ID: mdl-38381156
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Dysphagia Journal subject: GASTROENTEROLOGIA Year: 2024 Type: Article Affiliation country: India
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Dysphagia Journal subject: GASTROENTEROLOGIA Year: 2024 Type: Article Affiliation country: India