Alimentos en puré: Postres de lenteja
Vol. 2018 No. 2, Food Science and Human Nutrition Department
Vol. 2018 No. 2

Alimentos en puré: Postres de lenteja: FSHN18-7/FS310, 4/2018

Food Science and Human Nutrition Department
https://doi.org/10.32473/edis-fs310-2018
Published 2018-04-16
Wendy Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
Alison O'Donoughue
University of Florida
a close up photo of yellow puree in a glass dish
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PDF-2018

Keywords

puré
postres
lentejas
fibra
disfagia

How to Cite

Dahl, Wendy, and Alison O'Donoughue. 2018. “Alimentos En puré: Postres De Lenteja: FSHN18-7 FS310, 4 2018”. EDIS 2018 (2). Gainesville, FL. https://doi.org/10.32473/edis-fs310-2018.
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Abstract

Una dieta en puré puede ser recomendada para personas con problemas para tragar. Es una dieta que requiere que los alimentos sean mezclados o procesados para obtener una textura suave, similar a un pudín..

This is the Spanish-language version of FS306, Pureéd Foods: Lentil Desserts. Written by Wendy J. Dahl and published by the UF/IFAS Department of Food Science and Human Nutrition, April 2018.
http://edis.ifas.ufl.edu/fs310

https://doi.org/10.32473/edis-fs310-2018
view on EDIS
PDF-2018

Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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