# 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

**Wikidata**: [openalex:W4403660799](https://www.wikidata.org/wiki/openalex:W4403660799)  
**Source**: https://4ort.xyz/entity/texture-swallowing-and-digestibility-characteristics-of-a-low-gi-dysphagia-food-as-affected-by-addition-of-dietary-fiber