Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia
Author:
Funder
Ministry of Higher Education, Malaysia
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3386-5/fulltext.html
Reference34 articles.
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3. Behzadfar E, Abdolrasouli MH, Sharif F, Nazockdast H (2009) Effect of solid loading and aggregate size on the rheological behaviour of PDMS/calcium carbonate suspensions. Braz J Chem Eng 26:713–721
4. Bisch EM, Logemann J, Rademaker A, Kahrilas P, Lazarus C (1994) Pharyngeal effects of bolus volume, viscosity and temperature in patients with dysphagia resulting from neurologic impairment and in normal subjects. J Speech Hear Res 37:1041–1049
5. Cardello AV, Maller O, Masor HB, Dubose C, Edelman B (1985) Role of consumer expectancies in the acceptance of novel foods. J Food Sci 50:1707–1718
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