2026-09-16T11:12:32Zhttps://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 2019 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. application/pdf http://hdl.handle.net/10259/10361 eng Taylor and Francis Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach info:eu-repo/semantics/article TEXT RIUBU. Repositorio Institucional de la Universidad de Burgos Hispana