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

Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Nuraihan Abu Zarim, Syahariza Zainul Abidin, Fazilah Ariffin
Source: Food Bioscience - Category: Food Science Source Type: research
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