Classification of dysphagia thickening formulations based on the physico-functional characteristics of adults and the elderly

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yong Gi Chun(Research Group of Food Processing, Korea Food Research Institute)
Yun Jeong Kim(Research Group of Food Processing, Korea Food Research Institute, Department of Food Biotechnology, University of Science and Technology)
In Young Lee(Research Group of Food Processing, Korea Food Research Institute)
Bum-Keun Kim(Research Group of Food Processing, Korea Food Research Institute, Department of Food Biotechnology, University of Science and Technology)

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