2026-06-29T22:09:28Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103612025-03-25T01:05:26Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

Ibáñez, Francisco C. Gómez Bastida, Inmaculada Merino, Gorka Beriain, María José 2025-03-24T07:27:37Z 2025-03-24T07:27:37Z 2019 1094-2912 http://hdl.handle.net/10259/10361 10.1080/10942912.2019.1597881 1532-2386 Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s−1 and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, samples were divided into three categories. Apparent viscosity at 50 s−1 and extrusion force at 5 and 10 mm/s could be enough to characterize the safe dishes for dysphagic patients. eng http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional Cerebral palsy Dysphagia Safe texture Apparent viscosity Extrusion force Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach info:eu-repo/semantics/article