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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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2020
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| 在线阅读: | http://eprints.usm.my/52321/1/NURAIHAN%20BINTI%20ABU%20ZARIM%20-%20TESIS.pdf%20cut.pdf |
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