Source: Dysphagia. Unidade: FMRP
Subjects: 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: 25 maio 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 maio 25 ] 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 maio 25 ] Available from: https://doi.org/10.1007/s00455-014-9578-x
