Abu Zarim, N., Zainul Abidin, S., & Ariffin, F. (2018). Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia. J Food Sci Technol.
Styl ChicagoAbu Zarim, Nuraihan, Syahariza Zainul Abidin, a Fazilah Ariffin. "Rheological Studies On the Effect of Different Thickeners in Texture-modified Chicken Rendang for Individuals With Dysphagia." J Food Sci Technol 2018.
Citace podle MLAAbu Zarim, Nuraihan, Syahariza Zainul Abidin, a Fazilah Ariffin. "Rheological Studies On the Effect of Different Thickeners in Texture-modified Chicken Rendang for Individuals With Dysphagia." J Food Sci Technol 2018.
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