Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review
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Title
Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-12-14
DOI
10.1111/ijfs.14483
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