Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia
Crossref DOI link: https://doi.org/10.1007/s13197-018-3386-5
Published Online: 2018-09-14
Published Print: 2018-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Abu Zarim, Nuraihan
Zainul Abidin, Syahariza http://orcid.org/0000-0003-2462-7206
Ariffin, Fazilah
Funding for this research was provided by:
Ministry of Higher Education, Malaysia (203.PTEKIND.6711435)
Text and Data Mining valid from 2018-09-14
Article History
Revised: 13 April 2018
Accepted: 7 August 2018
First Online: 14 September 2018