{"title":"使用线展试验(LST)的粘度测量结果比较-使用两种通用设计食品(UDF:用舌头粉碎;“彩汁鳕鱼”和“肉土豆”)和八种增稠剂","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":"{\"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}","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}
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