Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia

Simple item page
dc.contributor.authorAbu Zarim, Nuraihan
dc.date.accessioned2022-04-14T06:15:31Z
dc.date.available2022-04-14T06:15:31Z
dc.date.issued2020-06
dc.description.abstractThis 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 Malaysiaen_US
dc.identifier.urihttp://hdl.handle.net/123456789/15128
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectRheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendangen_US
dc.subjectDysphagiaen_US
dc.titleRheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagiaen_US
dc.typeThesisen_US
Files
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Pusat Pengajian Teknologi Industri - Tesis