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Physico-chemical, antioxidant, sensory and electromyographic analyses of shrikhand (flavored strained yoghurt) formulated for dysphagia patients under IDDSI levels 4 and 5

Crossref DOI link: https://doi.org/10.1007/s11694-023-02061-w

Published Online: 2023-07-22

Published Print: 2023-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Dhillon, Bhavnita https://orcid.org/0000-0003-2062-8578
Sodhi, Navdeep Singh

Kumari, Supriya

Kaur, Avneet

Sharma, Shivangi

Khan, Zakir Showkat
Funding

Funding for this research was provided by:

Rashtriya Uchchatar Shiksha Abhiyan
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Article History

Received: 18 March 2023

Accepted: 7 July 2023

First Online: 22 July 2023

Declarations

:

: The authors declare that they do not have any conflict of interest or competing interest.

: The conduct of present study was approved by the Ethical Committee of Guru Nanak Dev University, Amritsar 143 005, Punjab, India.

: Consent forms were obtained from all the subjects after the procedure was explained to them.

: All authors have given their consent for publication.

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