Comparison of physical properties of agar, low gel strength agar and gelatin, as supplementary food for people with swallowing difficulty

Journal of Texture Studies

Volumn 33, Issue 4, 2002, Pages 285-295

  Igarashi, Atsuko ^a   Arai, Eiko ^b   Watanabe, Reiko ^c   Miyaoka, Yozo ^d   Tazawa, Takahiro ^a   Hirano, Hidetoshi ^a   Nomura, Shuichi ^a   Yamada, Yoshiaki ^a  

^a NIIGATA UNIVERSITY GRADUATE SCHOOL OF MEDICAL AND DENTAL SCIENCES   (Japan)

^b SHIZUOKA UNIVERSITY   (Japan)

^c Niigata Women's College   (Japan)

^d NIIGATA UNIVERSITY OF HEALTH AND WELFARE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROMYOGRAPHY; FLAVORS; FOOD PRODUCTS; NUTRITION;

AGAR; SWALLOWING;

GELATION;

EID: 18744414490     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01350.x     Document Type: Article

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