Lv613
2500 积分 2022-06-27 加入
Dysphagia: evaluation and treatment
27天前
已完结
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food
27天前
已完结
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation
27天前
已完结
Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids
27天前
已完结
Food Culture, Preferences and Ethics in Dysphagia Management
27天前
已完结
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
27天前
已完结
Investigation of 3D printing of apple and edible rose blends as a dysphagia food
27天前
已完结
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
27天前
已完结
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review
27天前
已完结
Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
1个月前
已完结
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