Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia
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Date
2020-06
Authors
Abu Zarim, Nuraihan
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
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
Description
Keywords
Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang , Dysphagia