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Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins

Xin Wang, Weiqi Fei, Mingyue Shen, Huiliang Wen, Fengjuan Chen, Jianhua Xie

2024Food Research International16 citationsDOI

Topics & Concepts

SwallowingDysphagiaDietary fiberFood scienceTexture (cosmology)FiberMedicineChemistryComputer scienceSurgeryArtificial intelligenceOrganic chemistryImage (mathematics)Dysphagia Assessment and ManagementChild Nutrition and Feeding IssuesEsophageal and GI Pathology
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins | Litcius