Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia
This study involves rheological, sensory, and shelf life analysis of texture-modified chicken rendang (TMCR) as part of the development process to introduce a ready-to-eat food for the elderly with dysphagia in Malaysia
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| Format: | Thesis |
| Language: | English |
| Published: |
2020
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| Online Access: | http://eprints.usm.my/52321/ |
| Abstract | Abstract here |
| Summary: | This study involves rheological, sensory, and shelf life analysis of texture-modified chicken rendang (TMCR) as part of the development process to introduce a ready-to-eat food for the elderly with dysphagia in Malaysia |
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