Heating Protocol for the Construction of a Statistical Model Predicting the Texture Parameters of Commercially Available Baby Foods

Heating Protocol for the Construction of a Statistical Model Predicting the Texture Parameters of Commercially Available Baby Foods

Bibliographic Details
Main Author: Lunt, Phillip E.
Language:English
Published: Miami University / OhioLINK 2020
Subjects:
Speech Therapy
Food Science
pediatric dysphagia
oropharyngeal dysphagia
baby foods
rheology
pureed foods
microwave heating
texture modification
viscosity
IDDSI
International Dysphagia Diet Standardization Initiative
serving temperature
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=miami15874852673775

Internet

http://rave.ohiolink.edu/etdc/view?acc_num=miami15874852673775

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