S-EPMC12294358 - Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance - OmicsDI

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Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance

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PROVIDER: S-EPMC12294358 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature