Methodology for design of texture-modified dishes for dysphagic patients

Publication date: Available online 19 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino, M. Remedios Marín-Arroyo, María José Beriain

Source: Innovative Food Science and Emerging Technologies - May 20, 2020 Category: Food Science Source Type: research