Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
Dysphagia is defined as the difficulty or inability to swallow food and liquid. Pureed food, a class of texture-modified food is commonly used in dysphagia management. Patients with dysphagia can benefit from this diet prescription because it requires minimal oral preparation and manipulation. To da...
| 第一著者: | Yong, Hui Yin |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2019
|
| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/49282/ |
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