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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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2017-02-01
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| Series: | EDIS |
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| Online Access: | https://ojs.test.flvc.org/edis/article/view/127203 |
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Alimentos en Pure: Prueba de Textura con la Prueba de Desplome
Published 2017-02-01
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