Shelf life stability and quality study of texture-modified chicken rendang using xanthan gum as thickener for the consumption of the elderly with dysphagia
Nuraihan Abu Zarim, Syahariza Zainul Abidin, Fazilah Ariffin
Topics & Concepts
Food scienceXanthan gumTBARSShelf lifeLipid oxidationChemistryDysphagiaPeroxide valueRheologyMaterials scienceMedicineSurgeryBiochemistryAntioxidantComposite materialLipid peroxidationDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesPolysaccharides Composition and Applications