Author:
KUMAGAI Hitoshi,TASHIRO Akiko,HASEGAWA Atsuko,KOHYAMA Kaoru,KUMAGAI Hitomi
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference21 articles.
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5. COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTY
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