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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
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2023-05-11T09:41:28Z | - |
| dc.date.available | 2023-05-11T09:41:28Z | - |
| dc.date.issued | 2022-07-07 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/11451 | - |
| dc.title | Comparison of NDD and IDDSI levels for thickened drinks prepared with a commercial xanthan gum-based thickener used for dysphagic patients | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2022 한국식품과학회 국제학술대회 및 정기총회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferenceDate | 2022-07-06 ~ 2022-07-08 | - |
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