机译:亚麻籽胶 - 生物聚合物相互作用推动口咽吞咽困难的产品的流变行为
Univ Campinas UNICAMP Fac Food Engn Dept Food Engn BR-13083862 Campinas SP Brazil|Univ Minho Ctr Biol Engn CEB Campus Gualtar P-4710057 Braga Portugal;
Univ Campinas UNICAMP Fac Food Engn Dept Food Engn BR-13083862 Campinas SP Brazil|Univ Minho Ctr Biol Engn CEB Campus Gualtar P-4710057 Braga Portugal;
Univ Campinas UNICAMP Fac Food Engn Dept Food Engn BR-13083862 Campinas SP Brazil;
Univ Campinas UNICAMP Fac Food Engn Dept Food Engn BR-13083862 Campinas SP Brazil;
Univ Campinas UNICAMP Fac Food Engn Dept Food Engn BR-13083862 Campinas SP Brazil;
Univ Campinas UNICAMP Fac Food Engn Dept Food Engn BR-13083862 Campinas SP Brazil;
Univ Minho Ctr Biol Engn CEB Campus Gualtar P-4710057 Braga Portugal;
Univ Campinas UNICAMP Fac Food Engn Dept Food Engn BR-13083862 Campinas SP Brazil;
Dysphagia; Thickeners; Flaxseed gum; Rheology; Glucose load;
机译:人唾液添加对一些商业吞咽型产品稳态粘弹性特性的影响
机译:流变性质对两种吞咽困难模型食品感官接受的影响
机译:pH值对吞咽困难增稠水流变性能的影响
机译:用NaCl或CaCl_2添加亚麻籽胶溶液的流变性质
机译:食品中亚麻籽粉的似然性。
机译:pH值对吞咽困难增稠水流变性能的影响
机译:人唾液添加对一些商业吞咽型产品稳态粘弹性特性的影响