Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework.

Ong, Jane Jun-Xin; Steele, Catriona M; Duizer, Lisa M

Ong, Jane Jun-Xin; Steele, Catriona M; Duizer, Lisa M.

Afiliação

Ong JJ; Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada.
Steele CM; Toronto Rehabilitation Institute - University Health Network, 550 University Avenue, Toronto, ON, M5G 2A2, Canada.
Duizer LM; Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada.

Food Hydrocoll ; 79: 208-217, 2018 Jun.

Article em En | MEDLINE | ID: mdl-29795963

Palavras-chave

Dysphagia; IDDSI; sensory evaluation; thickened liquids; viscosity

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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article