Research progress on the application of food texture improvement in patients with dysphagia after stroke
LI Qiaoli
YANG Changyong
Keywords：dysphagiatexture improvementthickening agentchanges in food traitsreviewnursing
Publication Date：2024-06-25
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 2178-2182 )