Lv12
20 积分 2024-11-04 加入
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology
7小时前
待确认
The instrumental texture profile analysis revisited
1天前
已完结
Perception and measurement of food texture: Solid foods
1天前
已完结
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management
1个月前
已完结
Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview
1个月前
已完结
“Weak Gel”-Type Rheological Properties of Aqueous Dispersions of Nonaggregated κ-Carrageenan Helices
1个月前
已完结
Thick Liquids and Clinical Outcomes in Hospitalized Patients With Alzheimer Disease and Related Dementias and Dysphagia
2个月前
已关闭
Thinning Evidence for Thickened Liquid Diets in Dementia and Dysphagia
2个月前
已完结
Preparation and Application of Thickened Foods Using Lotus Root Starch Powder for Poststroke Dysphagic Patients
4个月前
已关闭
Preparation and Application of Thickened Foods using Lotus Root Starch Powder for Post-Stroke Dysphagic Patients
5个月前
已关闭
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