Texture-Modified Food for Dysphagic Patients: A Comprehensive Review
Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consume...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | International Journal of Environmental Research and Public Health |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1660-4601/18/10/5125 |