Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics
Dysphagia is a condition affecting people of all ages, particularly the elderly and those with diseases like cancer, stroke, and dementia. It can reduce food intake and lead to nutritional deficiencies. To manage dysphagia, texture-modified food is prepared using thickeners like starch and gum, but...
| मुख्य लेखक: | Rosly, Siti Munirah |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2024
|
| विषय: | |
| ऑनलाइन पहुंच: | http://eprints.usm.my/62675/ |
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समान संसाधन
-
Rheological, Textural, And Sensory Evaluation Of Texture-Modified Rice Porridge For Patients With Dysphagia
द्वारा: Yong, Hui Yin
प्रकाशित: (2019) -
Evaluation On The Effect Of Sago/Iota-Carrageenan Microgels Thickeners On Rheology, Texture And Sensory Of Pureed Carrot As Dysphagia Diet
द्वारा: Rozman, Norrazatin Haida
प्रकाशित: (2024) -
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द्वारा: Abu Zarim, Nuraihan
प्रकाशित: (2020) -
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द्वारा: Foo, Wan Teck
प्रकाशित: (2013) -
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द्वारा: Teng, Li Yuen
प्रकाशित: (2011)