Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
Xiliang Yu, Li Chen, Mengdi Zhou, Sangeeta Prakash, Xiuping Dong
Topics & Concepts
InulinDysphagiaRheologyFood scienceCarrageenanProcess (computing)Quality (philosophy)ChemistryMaterials scienceMedicineComputer scienceComposite materialSurgeryPhysicsQuantum mechanicsOperating systemFood composition and propertiesFood and Agricultural SciencesDysphagia Assessment and Management