Development of an Objective Method for Assessing Viscosity of Formulated Foods and Beverages for the Dysphagic Diet
- 1 June 1996
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 96 (6) , 585-588
- https://doi.org/10.1016/s0002-8223(96)00160-5
Abstract
No abstract availableKeywords
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