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Effect of Salivary Reaction Time on Flow Properties of Commercial Food Thickeners Used for Dysphagic Patients

hwa-young lee; Seung-Ro Yoon; Whachun Yoo; 유병승

ArticleIssue Date2016CitationClinical Nutrition Research, v.5, no.1, pp 55 - 59Publisher한국임상영양학회
KCI
Effect of Thickened Beverage and Swallowing Aid Jelly Used for Dysphagic Patients on the Disintegration of Orally Administered Tabletsopen access

Won Hyeong Cho; Whachun Yoo; Byoungseung Yoo

ArticleIssue Date2024CitationClinical Nutrition Research, v.13, no.2, pp 89 - 95Publisher한국임상영양학회
KCI
Standard Recipes for the Preparation of Thickened Barium Liquids Used in the Diagnosis of Dysphagiaopen access

유병승; 박재춘; Whachun Yoo

ArticleIssue Date2019CitationClinical Nutrition Research, v.8, no.4, pp 265 - 271Publisher한국임상영양학회
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