Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia

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.

[img]
Preview
PDF
Download (1MB) | Preview

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)
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

Actions (login required)

View Item View Item
Share