Exploring the textural characteristics of foods preferred by Chinese elderly individuals based on IDDSI levels. Chen M, Cheng Y, Hu W, Wang M, et al. PLoS One 2025;20:e0317196.

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Chen M, Cheng Y, Hu W, Wang M, et al. Exploring the textural characteristics of foods preferred by Chinese elderly individuals based on IDDSI levels. PLoS One 2025;20:e0317196.
PMID: 39883636