Rheological Properties of Protein Improved Plant-Based Purees for Oropharyngeal Dysphagia Consumption
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Detail description
This study investigates the rheological properties of protein-fortified plant-based purees for oropharyngeal dysphagia patients.
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Contribution detail info
- Project
Development of medicinal food for patients of malnutrition/dysfagia, creating a new, nationally sig
Development of medicinal food for patients of malnutrition/dysfagia, creating a new, nationally significant product with a high added value
- Location
- Latvia
- Authors
- Dzaner Shengiuler
- Purpose
- Dissemination, Communication
- File type
- document
- Created on
- Jan 16, 2023
- Origin language
- English
- Official project website
- Development of medicinal food for patients of malnutrition/dysfagia, creating a new, nationally sig
- License
- CC BY
- Keywords
- Themes
- –