Open AccessTexture Adaption in Dysphagia: Acceptability Differences Between Thickened and Naturally Thick Beverages
Author(s) -
Marco Gerschke,
Peggy Seehafer
Publication year - 2017
Publication title -
rehabilitation nursing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.355
H-Index - 36
eISSN - 2048-7940
pISSN - 0278-4807
DOI - 10.1002/rnj.277
Subject(s) - dysphagia , exploratory research , medicine , viscosity , dentistry , food science , psychology , surgery , materials science , composite material , chemistry , sociology , anthropology
The aim of the study was to investigate differences in the acceptability between thickened and naturally viscous beverages.