TY  - JOUR 
AU  - Merino, Gorka
AU  - Gómez Bastida, Inmaculada
AU  - Marín-Arroyo, M. Remedios
AU  - Beriain, María José
AU  - Ibañez, Francisco C.
PY  - 2020
SN  - 1466-8564
UR  - https://hdl.handle.net/10259/11155
AB  - A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The most appropriate texturizing...
LA  - eng
PB  - Elsevier
KW  - Dysphagia
KW  - Cerebral palsy
KW  - Texture-modified
KW  - Textural thermostability
KW  - Sensory analysis
KW  - Shelf-life
KW  - Parálisis cerebral
KW  - Cerebral palsy
KW  - Deglución-Trastornos
KW  - Deglutition disorders
TI  - Methodology for design of suitable dishes for dysphagic people
DO  - 10.1016/j.ifset.2020.102383
T2  - Innovative Food Science & Emerging Technologies
VL  - 64
M2  - 102383
ER  -