Alimentos en Pure: Prueba de Textura con la Prueba de Desplome
This is the Spanish version of FS276 Pureed Foods: Texture Testing with the Slump Test. For individuals with dysphagia, the texture of puréed foods is extremely important. If the puréed foods are either too thick or too thin, it can make it more difficult to swallow. The slump test is a quick, easy...
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The University of Florida George A. Smathers Libraries
2017-02-01
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| Online Access: | https://ojs.test.flvc.org/edis/article/view/127203 |
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| author | Wendy J. Dahl |
| author_facet | Wendy J. Dahl |
| author_sort | Wendy J. Dahl |
| collection | DOAJ |
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This is the Spanish version of FS276 Pureed Foods: Texture Testing with the Slump Test. For individuals with dysphagia, the texture of puréed foods is extremely important. If the puréed foods are either too thick or too thin, it can make it more difficult to swallow. The slump test is a quick, easy, and inexpensive way to assess the texture of foods. This four-page fact sheet describes the slump test, how to perform a slump test, and how the slump test can be used to evaluate the texture of puréed foods. Written by Wendy J. Dahl, and published by the Food Science and Human Nutrition Department.http://edis.ifas.ufl.edu/fs288
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| format | Article |
| id | doaj-art-04113e663d904f47a2b3a8e860ee786f |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2017-02-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-04113e663d904f47a2b3a8e860ee786f2025-02-07T13:59:01ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092017-02-0120171Alimentos en Pure: Prueba de Textura con la Prueba de DesplomeWendy J. Dahl0https://orcid.org/0000-0003-2061-4731University of Florida This is the Spanish version of FS276 Pureed Foods: Texture Testing with the Slump Test. For individuals with dysphagia, the texture of puréed foods is extremely important. If the puréed foods are either too thick or too thin, it can make it more difficult to swallow. The slump test is a quick, easy, and inexpensive way to assess the texture of foods. This four-page fact sheet describes the slump test, how to perform a slump test, and how the slump test can be used to evaluate the texture of puréed foods. Written by Wendy J. Dahl, and published by the Food Science and Human Nutrition Department.http://edis.ifas.ufl.edu/fs288 https://ojs.test.flvc.org/edis/article/view/127203Alimentos en Puré |
| spellingShingle | Wendy J. Dahl Alimentos en Pure: Prueba de Textura con la Prueba de Desplome EDIS Alimentos en Puré |
| title | Alimentos en Pure: Prueba de Textura con la Prueba de Desplome |
| title_full | Alimentos en Pure: Prueba de Textura con la Prueba de Desplome |
| title_fullStr | Alimentos en Pure: Prueba de Textura con la Prueba de Desplome |
| title_full_unstemmed | Alimentos en Pure: Prueba de Textura con la Prueba de Desplome |
| title_short | Alimentos en Pure: Prueba de Textura con la Prueba de Desplome |
| title_sort | alimentos en pure prueba de textura con la prueba de desplome |
| topic | Alimentos en Puré |
| url | https://ojs.test.flvc.org/edis/article/view/127203 |
| work_keys_str_mv | AT wendyjdahl alimentosenpurepruebadetexturaconlapruebadedesplome |