The Effects of Adding Particles in Texture Modified Food on Tongue Strength and Swallowing Function in Patients with Oropharyngeal Dysphagia: A Proof of Concept Study.
- DOI
- 10.1007/s00455-024-10752-9
- Published
- 2024-09-04
- Container
- Dysphagia
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1007/s00455-024-10752-9,
title = {The Effects of Adding Particles in Texture Modified Food on Tongue Strength and Swallowing Function in Patients with Oropharyngeal Dysphagia: A Proof of Concept Study.},
author = {Van den Steen L and Goossens E and van Gemst M and Vlaemynck G and Geurden B and Van Nuffelen G.},
year = {2025},
journal = {Dysphagia},
doi = {10.1007/s00455-024-10752-9},
url = {https://doi.org/10.1007/s00455-024-10752-9}
}RIS
TY - JOUR TI - The Effects of Adding Particles in Texture Modified Food on Tongue Strength and Swallowing Function in Patients with Oropharyngeal Dysphagia: A Proof of Concept Study. AU - Van den Steen L AU - Goossens E AU - van Gemst M AU - Vlaemynck G AU - Geurden B AU - Van Nuffelen G. PY - 2025 JO - Dysphagia DO - 10.1007/s00455-024-10752-9 UR - https://doi.org/10.1007/s00455-024-10752-9 ER -
APA
L, V. D. S., E, G., M, V. G., G, V., B, G., & G., V. N. (2025). The Effects of Adding Particles in Texture Modified Food on Tongue Strength and Swallowing Function in Patients with Oropharyngeal Dysphagia: A Proof of Concept Study.. Dysphagia. https://doi.org/10.1007/s00455-024-10752-9
Source records
- europe-pmc · retrieved 2026-09-25T22:38:40.333Z