| Rheological Properties of Specific Complete Nutrition Medical Foods for Dysphagia [适用于吞咽困难的特定全营养医用食品的 流变特性研究] | |
| Li H.; Guan J.; Sheng G.-H.; Sun W.-T.; Wang S.; Wang M.; Wang X.-S.; Fu X.; 等 | |
| 刊名 | Modern Food Science and Technology
 |
| 2019 | |
| 卷号 | 35期号:3页码:106-110 and 94 |
| 关键词 | Dysphagia Medical food Osmotic pressure Rheological properties Specific complete nutrition |
| DOI | 10.13982/j.mfst.1673-9078.2019.3.017 |
| URL标识 | 查看原文 |
| 公开日期 | [db:dc_date_available] |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/4545840 |
| 专题 | 山东大学 |
| 作者单位 | School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, China, Key Laboratory of Agricultural Pr |
| 推荐引用方式 GB/T 7714 | Li H.,Guan J.,Sheng G.-H.,等. Rheological Properties of Specific Complete Nutrition Medical Foods for Dysphagia [适用于吞咽困难的特定全营养医用食品的 流变特性研究][J]. Modern Food Science and Technology,2019,35(3):106-110 and 94. |
| APA | Li H..,Guan J..,Sheng G.-H..,Sun W.-T..,Wang S..,...&等.(2019).Rheological Properties of Specific Complete Nutrition Medical Foods for Dysphagia [适用于吞咽困难的特定全营养医用食品的 流变特性研究].Modern Food Science and Technology,35(3),106-110 and 94. |
| MLA | Li H.,et al."Rheological Properties of Specific Complete Nutrition Medical Foods for Dysphagia [适用于吞咽困难的特定全营养医用食品的 流变特性研究]".Modern Food Science and Technology 35.3(2019):106-110 and 94. |
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