Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance.

Merino, Gorka; Marín-Arroyo, Maria Remedios; Beriain, María José; Ibañez, Francisco C

Merino, Gorka; Marín-Arroyo, Maria Remedios; Beriain, María José; Ibañez, Francisco C.

Afiliação

Merino G; Research Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain.
Marín-Arroyo MR; Research Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain.
Beriain MJ; Research Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain.
Ibañez FC; Research Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain.

Foods ; 10(2)2021 Feb 23.

Article em En | MEDLINE | ID: mdl-33672336

Palavras-chave

acceptability; adapted dish; check-all-that-apply; dish identification; sensory characteristics; texture-modified

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Espanha

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