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Ortega O, Bolívar-Prados M, Arreola V, Nascimento WV, Tomsen N, Gallegos C, Brito-de La Fuente E, Clavé P. Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia. Nutrients. 2020; 12(6):1873. https://doi.org/10.3390/nu12061873

Ortega, Omar, Mireia Bolívar-Prados, Viridiana Arreola, Weslania Viviane Nascimento, Noemí Tomsen, Crispulo Gallegos, Edmundo Brito-de La Fuente, and Pere Clavé. 2020. "Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia" Nutrients 12, no. 6: 1873. https://doi.org/10.3390/nu12061873

Ortega, O., Bolívar-Prados, M., Arreola, V., Nascimento, W. V., Tomsen, N., Gallegos, C., Brito-de La Fuente, E., & Clavé, P. (2020). Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia. Nutrients, 12(6), 1873. https://doi.org/10.3390/nu12061873