Steady and dynamic rheological properties of gum-based food thickeners used in the treatment of dysphagia: effect of concentration.

유병승

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Steady and dynamic rheological properties of gum-based food thickeners used in the treatment of dysphagia: effect of concentration.

Authors: 유병승

Issue Date: 9-Jun-2011

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/45329

Place: 대한민국
Exco

Conference Date: 2011-06-08 ~ 2011-06-10

Conference Name: 2011 한국식품과학회 학술대회

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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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