Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia
dc.contributor.author | Abu Zarim, Nuraihan | |
dc.date.accessioned | 2022-04-14T06:15:31Z | |
dc.date.available | 2022-04-14T06:15:31Z | |
dc.date.issued | 2020-06 | |
dc.description.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 | en_US |
dc.identifier.uri | http://hdl.handle.net/123456789/15128 | |
dc.language.iso | en | en_US |
dc.publisher | Universiti Sains Malaysia | en_US |
dc.subject | Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang | en_US |
dc.subject | Dysphagia | en_US |
dc.title | Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia | en_US |
dc.type | Thesis | en_US |
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