Abu Zarim, Nuraihan (2020) Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia. PhD thesis, Universiti Sains Malaysia.
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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
| Item Type: | Thesis (PhD) |
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| Subjects: | R Medicine > RC Internal medicine > RC799-869 Diseases of the digestive system. Gastroenterology |
| Divisions: | Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis |
| Depositing User: | Mr Aizat Asmawi Abdul Rahim |
| Date Deposited: | 14 Apr 2022 06:29 |
| Last Modified: | 14 Apr 2022 06:29 |
| URI: | http://eprints.usm.my/id/eprint/52321 |
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