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