Effect of thermal processing on flow properties and stability of thickened beverages prepared for tapioca starch, modified tapioca starch and xanthan gum
碩士 === 國立嘉義大學 === 食品科學系研究所 === 105 === Elderly population ratio has been in an accelerating upward trend in recent years, thus the incidence rate of dysphagia amongst ageing adults and other patients echoes the same pattern. The administration of thickener to increase the food consistency helps peop...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/9ukxa3 |