Fonte: Dysphagia. Unidade: FMRP
Assuntos: DEGLUTIÇÃO, TRANSTORNOS DE DEGLUTIÇÃO
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ABNT
STEELE, Catriona M. et al. The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review. Dysphagia, v. 30, p. 2-26, 2015Tradução . . Disponível em: https://doi.org/10.1007/s00455-014-9578-x. Acesso em: 23 jun. 2024.APA
Steele, C. M., Alsanei, W. A., Ayanikalath, S., Barbon, C. E. A., Chen, J., Cichero, J. A. Y., et al. (2015). The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review. Dysphagia, 30, 2-26. doi:10.1007/s00455-014-9578-xNLM
Steele CM, Alsanei WA, Ayanikalath S, Barbon CEA, Chen J, Cichero JAY, Coutts K, Dantas RO, Duivestein J, Giosa L, Hanson B, Lam P, Lecko C, Leigh C, Nagy A, Namasivayam AM, Nascimento WV, Odendaal I, Smith CH, Wang H. The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review [Internet]. Dysphagia. 2015 ; 30 2-26.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1007/s00455-014-9578-xVancouver
Steele CM, Alsanei WA, Ayanikalath S, Barbon CEA, Chen J, Cichero JAY, Coutts K, Dantas RO, Duivestein J, Giosa L, Hanson B, Lam P, Lecko C, Leigh C, Nagy A, Namasivayam AM, Nascimento WV, Odendaal I, Smith CH, Wang H. The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review [Internet]. Dysphagia. 2015 ; 30 2-26.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1007/s00455-014-9578-x
