Evaluation On The Effect Of Sago/Iota-Carrageenan Microgels Thickeners On Rheology, Texture And Sensory Of Pureed Carrot As Dysphagia Diet

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Evaluation On The Effect Of Sago/Iota-Carrageenan Microgels Thickeners On Rheology, Texture And Sensory Of Pureed Carrot As Dysphagia Diet

The inability or difficulty to swallow food and liquids is known as dysphagia. Providing soft, palatable and healthy texture modified foods for these group of people, is a major challenge for the food industry. Due to strong starchy flavour imparted from commercial starch-based dysphagia thickener,...

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Bibliographic Details
Main Author:	Rozman, Norrazatin Haida
Format:	Thesis
Language:	English
Published:	2024
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/62719/ http://eprints.usm.my/62719/1/24%20Pages%20from%20NORRAZATIN%20HAIDA%20BINTI%20ROZMAN.pdf

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