Linear and non-linear viscoelasticity of puddings for nutritional management of dysphagia

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 586-593

  Quinchia, L A ^a   Valencia, C ^a   Partal, P ^a   Franco, J M ^a   Brito de la Fuente, E ^b   Gallegos, C ^a  

^a UNIVERSITY OF HUELVA   (Spain)

^b Fresenius Kabi Deutschland GmbH   (Germany)

Author keywords

Dysphagia; Pudding; Relaxation; Rheology; Viscoelasticity; Viscosity

Indexed keywords

BIOLOGICAL ORGANS; FOOD STORAGE; NUTRITION; SHEAR FLOW; VISCOSITY;

COMMON DISEASE; DYSPHAGIA; HIGHEST TEMPERATURE; LINEAR VISCOELASTICITY; NON LINEAR; NON-LINEAR VISCOELASTICITY; PUDDING; RELAXATION; RHEOLOGICAL BEHAVIOUR; STORAGE TEMPERATURES;

VISCOELASTICITY;

EID: 79851507493     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.006     Document Type: Article

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