TY  - JOUR
AU  - Herranz Hernández, María Beatriz
AU  - Criado, Celia
AU  - Pozo Bayón, María Ángeles
AU  - Álvarez, María Dolores
PY  - 2021
DO  - 10.1016/j.foodhyd.2020.106403
SN  - 0268-005X
UR  - https://hdl.handle.net/20.500.14352/104602
T2  - Food Hydrocolloids
AB  - Three commercial thickened fluids were rheologically characterized before and after addition of unstimulated human saliva to improve the further development of better products in dysphagia management by taking into account the dynamic process of bolus...
LA  - eng
PB  - Elsevier
KW  - Dysphagia
KW  - Viscoelasticity
KW  - Saliva
KW  - α-Amylase
KW  - Swallowing
TI  - Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products
TY  - journal article
VL  - 111
ER  -