Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia
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
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2020
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/52321/ http://eprints.usm.my/52321/1/NURAIHAN%20BINTI%20ABU%20ZARIM%20-%20TESIS.pdf%20cut.pdf |
| _version_ | 1848882226058493952 |
|---|---|
| author | Abu Zarim, Nuraihan |
| author_facet | Abu Zarim, Nuraihan |
| author_sort | Abu Zarim, Nuraihan |
| building | USM Institutional Repository |
| collection | Online Access |
| description | 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 |
| first_indexed | 2025-11-15T18:31:32Z |
| format | Thesis |
| id | usm-52321 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:31:32Z |
| publishDate | 2020 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-523212022-04-14T06:29:38Z http://eprints.usm.my/52321/ Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia Abu Zarim, Nuraihan RC799-869 Diseases of the digestive system. Gastroenterology 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 2020-06 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/52321/1/NURAIHAN%20BINTI%20ABU%20ZARIM%20-%20TESIS.pdf%20cut.pdf 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. |
| spellingShingle | RC799-869 Diseases of the digestive system. Gastroenterology Abu Zarim, Nuraihan Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia |
| title | Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia |
| title_full | Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia |
| title_fullStr | Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia |
| title_full_unstemmed | Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia |
| title_short | Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia |
| title_sort | rheological, sensory and shelf life study of texture-modified chicken rendang for the elderly with dysphagia |
| topic | RC799-869 Diseases of the digestive system. Gastroenterology |
| url | http://eprints.usm.my/52321/ http://eprints.usm.my/52321/1/NURAIHAN%20BINTI%20ABU%20ZARIM%20-%20TESIS.pdf%20cut.pdf |