Effect of Setting Time on Viscosity Stability of Xanthan Gum- and Starch-Based Thickened Beverages for Patients with Dysphagia: Comparison of IDDSI Syringe Flow Test and Line-Spread Test

凝固时间对黄原胶和淀粉基增稠饮料粘度稳定性的影响：IDDSI注射器流量试验与线扩散试验的比较