It’s crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia
Background: Various fields of study have alluded to food textural, and its associated acoustic, properties (i.e. food textural acoustics). However, because of the challenging nature of the inclusion of acoustic properties in diet textural modifications in dysphagia (swallowing disorders), this const...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AOSIS
2021-06-01
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| Series: | South African Journal of Communication Disorders |
| Subjects: | |
| Online Access: | https://sajcd.org.za/index.php/sajcd/article/view/806 |