Cluster classification of dysphagia-oriented products considering flow, thixotropy and oscillatory testing

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 851-859

  Casanovas, A ^a   Hernandez M J ^a   Marti Bonmati E ^b   Dolz, M ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b HOSPITAL GENERAL UNIVERSITARIO DE VALENCIA   (Spain)

Author keywords

Dysphagia; Thickened food; Thixotropy; Viscoelasticity; Viscosity

Indexed keywords

EID: 79952539273     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.029     Document Type: Article

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