Nutritional Composition of Plant-Based Texture: Modified Foods for Dysphagia Patients
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Authors
Solvita Kampuse
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Liene Ozola
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Zanda Krūma
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Dace Kļava
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ruta Galoburda
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Evita Straumīte
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Inese Siksna
Institute of Food Safety, Animal Health and Environment “BIOR”, Rīga, Latvia
Language: English
Page range: 22 - 29
Submitted on: Mar 22, 2021
Accepted on: Jan 9, 2022
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 times per year
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© 2022 Solvita Kampuse, Liene Ozola, Zanda Krūma, Dace Kļava, Ruta Galoburda, Evita Straumīte, Inese Siksna, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.