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Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia
Texture-modified food has become an important strategy in managing dysphagia. Pureed food is proven to be the safest texture due to its high viscosity which can slow down the rate of the food bolus during swallowing. In this study, texture-modified chicken rendang was developed according to Texture...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170363/ https://ncbi.nlm.nih.gov/pubmed/30333649 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3386-5 |
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