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Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
Research article (Food Research International, 2024) · cited 15× · AI/ML
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
Summary
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins is a scholarly article[1].
Key Facts
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins. Retrieved May 24, 2026, from https://4ort.xyz/entity/texture-swallowing-and-digestibility-characteristics-of-a-low-gi-dysphagia-food-as-affected-by-addition-of-dietary-fiber
MLA“Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/texture-swallowing-and-digestibility-characteristics-of-a-low-gi-dysphagia-food-as-affected-by-addition-of-dietary-fiber.
BibTeX@misc{4ortxyz_texture-swallowing-and-digestibility-characteristics-of-a-low-gi-dysphagia-food-as-affected-by-addition-of-dietary-fiber_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins}}, year = {2026}, url = {https://4ort.xyz/entity/texture-swallowing-and-digestibility-characteristics-of-a-low-gi-dysphagia-food-as-affected-by-addition-of-dietary-fiber}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins — https://4ort.xyz/entity/texture-swallowing-and-digestibility-characteristics-of-a-low-gi-dysphagia-food-as-affected-by-addition-of-dietary-fiber (retrieved 2026-05-24)
