Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets

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Title
Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets
Authors
Keywords
Dysphagia, Food thickener, Thickened beverage, Xanthan gum, Rheological property
Journal
Journal of the Academy of Nutrition and Dietetics
Volume 115, Issue 1, Pages 106-111
Publisher
Elsevier BV
Online
2014-11-04
DOI
10.1016/j.jand.2014.08.028

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