Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea).

Amyoony, Jamal; Dabas, Tanvi; Gorman, Mackenzie; Moss, Rachael; McSweeney, Matthew B

Amyoony, Jamal; Dabas, Tanvi; Gorman, Mackenzie; Moss, Rachael; McSweeney, Matthew B.

Afiliação

Amyoony J; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
Dabas T; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
Gorman M; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
Moss R; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
McSweeney MB; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.

J Texture Stud ; 2023 Oct 19.

Article em En | MEDLINE | ID: mdl-37859519

Palavras-chave

dysphagia; hemp; long-term care; pea; soy; thickened food; whey

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: J Texture Stud Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Canadá