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Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets.

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第一作者： Azizollaah,Zargaraan

第一单位： 1. Dept. of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences , Tehran, Iran.

作者： Azizollaah,Zargaraan ^[1] ; Yasaman,Omaraee ^[2] ; Reza,Rastmanesh ^[3] ; Negin,Taheri ^[4] ; Ghasem,Fadavi ^[1] ; Morteza,Fadaei ^[5] ; Mohammad Amin,Mohammadifar ^[1]

作者单位： 1. Dept. of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences , Tehran, Iran. ^[1] 2. Tehran Medical Branch, Islamic Azad University, Khaghani St, Shariati Ave , Tehran, Iran. ^[2] 3. Dept. of Human Nutrition and Dietetics, Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute , Tehran, Iran. ^[3] 4. Network Management Centre, Ministry of Health and Medical Education , Tehran, Iran. ^[4] 5. Dept. of Food Technology, Ayatollah Amoli Branch, Islamic Azad University , Amol, Iran. ^[5]

关键词 Diet Esophageal dysphagia Esophagus cancer Food Industry Rheology

PMID 26060647

发布时间 2024-05-14

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准确一般字义偏差语意偏离译文作用小提交