Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics

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Development Of Texture Modified Pumpkin Porridge For Dysphagia Diet: The Effects Of Fish Gelatin-Microbial Transglutaminase Gel Microparticles On The Rheological And Sensory Characteristics

Dysphagia is a condition affecting people of all ages, particularly the elderly and those with diseases like cancer, stroke, and dementia. It can reduce food intake and lead to nutritional deficiencies. To manage dysphagia, texture-modified food is prepared using thickeners like starch and gum, but...

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Bibliographic Details
Main Author:	Rosly, Siti Munirah
Format:	Thesis
Language:	English
Published:	2024
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/62675/ http://eprints.usm.my/62675/1/24%20Pages%20from%20SITI%20MUNIRAH%20BINTI%20ROSLY.pdf

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