食品科学与人类健康(英文)2013，Vol.2Issue(3)：P.173-178,6.DOI:10.1016/j.fshw.2013.11.002
Rheological aspects of dysphagia-oriented food products:A mini review
Azizollaah Zargaraan 1Reza Rastmanesh 2Ghasem Fadavi 1Farid Zayeri 3Mohammad Amin Mohammadifar1
作者信息
- 1. Department of Food Science and Technology,Faculty of Nutrition Sciences,Food Science and Technology,National Nutrition and Food Technology Research Institute,Shahid Beheshti University of Medical Sciences,Tehran,1981619573 Iran
- 2. Department of Human Nutrition and Dietetics,Shahid Beheshti University of Medical Sciences,National Nutrition and Food Technology Research Institute,Tehran,1981619573 Iran
- 3. Department of Biostatistics,Faculty of Paramedical Sciences,Shahid Beheshti University of Medical Sciences,Tehran Iran
- 折叠
摘要
关键词
Dysphagia/Malnutrition/Rheology/Food products/Hydrocolloids分类
轻工纺织引用本文复制引用
Azizollaah Zargaraan,Reza Rastmanesh,Ghasem Fadavi,Farid Zayeri,Mohammad Amin Mohammadifar..Rheological aspects of dysphagia-oriented food products:A mini review[J].食品科学与人类健康(英文),2013,2(3):P.173-178,6.
