WOROUD A. ALSANEI. From risk to enjoyable, safe swallowing: Current studies on the development of aerated food, liquid, and semi-gel structures for dysphagia management. International Journal of Food and Nutritional Health, [S. l.], v. 1, n. 1, 2026. DOI: 10.4197/Fnj.1-1.5. Disponível em: https://journals.kau.edu.sa/index.php/IJFNH/article/view/4222. Acesso em: 30 jan. 2026.