Wong, M.C.; Chan, K.M.K.; Wong, T.T.; Tang, H.W.; Chung, H.Y.; Kwan, H.S.
Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline. Foods 2023, 12, 3765.
https://doi.org/10.3390/foods12203765
AMA Style
Wong MC, Chan KMK, Wong TT, Tang HW, Chung HY, Kwan HS.
Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline. Foods. 2023; 12(20):3765.
https://doi.org/10.3390/foods12203765
Chicago/Turabian Style
Wong, Man Chun, Karen M. K. Chan, Tsz Ting Wong, Ho Wah Tang, Hau Yin Chung, and Hoi Shan Kwan.
2023. "Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline" Foods 12, no. 20: 3765.
https://doi.org/10.3390/foods12203765
APA Style
Wong, M. C., Chan, K. M. K., Wong, T. T., Tang, H. W., Chung, H. Y., & Kwan, H. S.
(2023). Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline. Foods, 12(20), 3765.
https://doi.org/10.3390/foods12203765
