Investigation on stability and physicochemical properties of the germ rice flour, xanthan gum and guar gum as food thickeners
碩士 === 國立嘉義大學 === 食品科學系研究所 === 105 === Individuals with dysphagia are increasing as global trends in population ageing and some other chronic diseases. Therefore, seeking for safe and stable food thickeners is a rising demand. Food thickeners can be feeding aids for dysphagia patients to consume suf...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/29342362839204904229 |