Shelf life stability and quality study of texture-modified chicken rendang using xanthan gum as thickener for the consumption of the elderly with dysphagia-Reference-Cited by-同舟云学术

Shelf life stability and quality study of texture-modified chicken rendang using xanthan gum as thickener for the consumption of the elderly with dysphagia

Published:2021-08 Issue: Volume:42 Page:101054
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zarim Nuraihan Abu^ORCID,Zainul Abidin Syahariza,Ariffin Fazilah

Funder

Universiti Sains Malaysia

Ministry of Higher Education, Malaysia

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference84 articles.

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