Nutritional Composition of Plant-Based Texture: Modified Foods for Dysphagia Patients

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Open Access

|Mar 2022

Authors

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Institute of Food Safety, Animal Health and Environment “BIOR”, Rīga, Latvia

DOI: https://doi.org/10.2478/prolas-2022-0004 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X

Language: English

Page range: 22 - 29

Submitted on: Mar 22, 2021

Accepted on: Jan 9, 2022

Published on: Mar 3, 2022

In partnership with: Paradigm Publishing Services

Publication frequency: 6 issues 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.