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Rheological, textural, and swallowing characteristics of xanthan gum‐modified Riceberry porridge for patients with dysphagia : English
Charoensri, Pakanun; Aspinall, Sam; Liu, Fang; Kijroongrojana, Kongkarn (2024-08-13)The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate ...