Information for healthcare professionals to learn more about the dietary management of dysphagia, using thickeners and texture-modified foods.

Villardell, 2016. A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia

A study comparing the safety and efficacy of a xanthan gum-based to a starch-based thickener in post-stroke patients with oropharyngeal dysphagia.