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Effect of salt on rheological properties of food thickeners used for the treatment of dysphagia
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T13:43:46Z | - |
| dc.date.available | 2024-10-30T13:43:46Z | - |
| dc.date.issued | 2013-08-28 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/48890 | - |
| dc.title | Effect of salt on rheological properties of food thickeners used for the treatment of dysphagia | - |
| dc.type | Conference | - |
| dc.citation.startPage | 505 | - |
| dc.citation.endPage | 506 | - |
| dc.citation.conferenceName | 제80차 한국식품과학회 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 예술의전당 | - |
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