Comparison of NDD and IDDSI levels for thickened drinks prepared with a commercial xanthan gum-based thickener used for dysphagic patients

유병승

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Comparison of NDD and IDDSI levels for thickened drinks prepared with a commercial xanthan gum-based thickener used for dysphagic patients

Authors: 유병승

Issue Date: 7-Jul-2022

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/11451

Place: 대한민국

Conference Date: 2022-07-06 ~ 2022-07-08

Conference Name: 2022 한국식품과학회 국제학술대회 및 정기총회

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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