A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia
Crossref DOI link: https://doi.org/10.1007/s00455-015-9672-8
Published Online: 2015-11-25
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vilardell, N.
Rofes, L.
Arreola, V.
Speyer, R.
Clavé, P.
Funding for this research was provided by:
Fundació la Marató de TV3 (ES) (211/U/2011)
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