Adhesiveness changes across different IDDSI levels and food categories.
收藏NIAID Data Ecosystem2026-05-02 收录
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This table summarizes the adhesiveness changes and absolute increase recorded during transitions between IDDSI levels (0–7) for different food categories. The results illustrate the varying degrees of adhesiveness changes, offering important implications for food preparation and swallow safety. (XLSX)
创建时间：
2025-01-30
