TY  - JOUR 
AU  - Ibáñez, Francisco C.
AU  - Gómez Bastida, Inmaculada
AU  - Merino, Gorka
AU  - Beriain, María José
PY  - 2019
SN  - 1094-2912
UR  - http://hdl.handle.net/10259/10361
AB  - 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...
LA  - eng
PB  - Taylor and Francis
KW  - Cerebral palsy
KW  - Dysphagia
KW  - Safe texture
KW  - Apparent viscosity
KW  - Extrusion force
KW  - Biotecnología
KW  - Biotechnology
KW  - Salud
KW  - Health
KW  - Biotecnología alimentaria
KW  - Food-Biotechnology
TI  - Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
DO  - 10.1080/10942912.2019.1597881
T2  - International Journal of Food Properties
VL  - 22
M2  - 593
ER  -