Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia
Nelum Pematilleke, Mandeep Kaur, Carleen Tse Rai Wai, Benu Adhikari, Peter J. Torley
Topics & Concepts
Food scienceXanthan gumCarboxymethyl celluloseChemistryCorn starchStarchModified starchMaterials scienceRheologySodiumOrganic chemistryComposite materialDysphagia Assessment and ManagementTracheal and airway disordersEsophageal and GI Pathology