Viscosity Measurement Result Comparison Using Line Spread Test (LST) – Uses Two Types of Universal Design Foods (UDF: Crush with Tongue; “Cod with Colorful Sauce” and “Meat and Potatoes”) and Eight Types of Thickeners
{"title":"Viscosity Measurement Result Comparison Using Line Spread Test (LST) – Uses Two Types of Universal Design Foods (UDF: Crush with Tongue; “Cod with Colorful Sauce” and “Meat and Potatoes”) and Eight Types of Thickeners","authors":"Sahoko Ito, Shoko Kondo, Mayumi Hirabayashi, Naomi Katayama","doi":"10.31080/asms.2023.07.1650","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":500858,"journal":{"name":"Acta Scientific Medical Sciences","volume":"90 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Scientific Medical Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31080/asms.2023.07.1650","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}