Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets

Clicks: 292
ID: 59434
2015
Article Quality & Performance Metrics
Overall Quality Improving Quality
0.0 /100
Combines engagement data with AI-assessed academic quality
AI Quality Assessment
Not analyzed
Abstract
Abstract is not available for this article.
Login to Search Abstract
Reference Key
cho2015rheologicaljournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Cho, H.
Journal Journal of the Academy of Nutrition and Dietetics
Year 2015
DOI
10.1016/j.jand.2014.08.028
URL
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.