Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets.

• Autori principali: Azizollaah Zargaraan (Autore), Yasaman Omaraee (Autore), Reza Rastmanesh (Autore), Negin Taheri (Autore), Ghasem Fadavi (Autore), Morteza Fadaei (Autore), Mohammad Amin Mohammadifar (Autore)
• Natura: Libro
• Pubblicazione: Tehran University of Medical Sciences, 2013-12-01T00:00:00Z.
• Soggetti: article
• Accesso online: Connect to this object online.

In the absence of dysphagia-oriented food products, rheological characterization of available food items is of importance for safe swallowing and adequate nutrient intake of dysphagic patients. In this way, introducing alternative items (with similar ease of swallow) is helpful to improve quality of...