Research advances on standards and processing methods of texture-modified foods for dysphagia: a review
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Research advances on standards and processing methods of texture-modified foods for dysphagia: a review ; volume:4 ; number:1 ; day:17 ; month:6 ; year:2024 ; pages:1-13 ; date:12.2024
Discover food ; 4, Heft 1 (17.6.2024), 1-13, 12.2024
- Creator
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Liu, Tong
Liu, Caiyun
Wang, Xin
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s44187-024-00122-7
- URN
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urn:nbn:de:101:1-2408271306276.547320741178
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:23 AM CEST
Data provider
This object is provided by:
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Liu, Tong
- Liu, Caiyun
- Wang, Xin
- SpringerLink (Online service)
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