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
| 主要作者: | Abu Zarim, Nuraihan |
|---|---|
| 格式: | Thesis |
| 語言: | 英语 |
| 出版: |
2020
|
| 主題: | |
| 在線閱讀: | http://eprints.usm.my/52321/ |
| Abstract | Abstract here |
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