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Rheological properties of thickened barium liquids prepared with xanthan gum-based thickener and barium powder used in the diagnosis of dysphagia: Effect of thickener concentration and serving temperature |
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| Authors: | Jaechun Park Byoungseung Yoo |
| Affiliation: | 1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Korea
Contribution: ?Investigation, Methodology;2. Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Korea |
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