Rheological Studies of Texture-Modified Chicken Rendang with Tapioca and Sago Starches as Food Thickener for Patients with Dysphagia
Crossref DOI link: https://doi.org/10.18488/journal.58/2016.3.1/58.1.48.54
Published Online: 2016
Published Print: 2016
Update policy: https://doi.org/10.18488/crossmarkpolicypage.1001
Syahariza, Z. A
Nuraihan, A.Z
Norziah, M.H
Fazilah, A