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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

Leen Van den Steen,Edwig Goossens,Martijn van Gemst,Geertrui Vlaemynck,Bart Geurden,Gwen Van Nuffelen

Dysphagia（2024）

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Key words
Dysphagia,Texture modified food,Particles,Swallowing safety,Swallowing efficiency,Tongue strength
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