Abdulwahab S. Almusallam

Rheological and Tribological Properties of Tara Gum‐Thickened Lentil Soups at Selected IDDSI Levels for Dysphagia Management

ABSTRACT This study evaluated the application of a tara gum‐based commercial thickener to formulate texture‐modified lentil soups across International Dysphagia Diet Standardization Initiative (IDDSI) Levels 1–4 for dysphagia management, characterizing their rheological and tribo...