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...
| 主要作者: | Yong, Hui Yin |
|---|---|
| 格式: | Thesis |
| 語言: | 英语 |
| 出版: |
2019
|
| 主題: | |
| 在線閱讀: | http://eprints.usm.my/49282/ |
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