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Article: Effect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals

TitleEffect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals
Authors
Ng, MLMak, MWCMak, WTJXiong, M
Issue Date2022
Citation
Food Hydrocolloids for Health, 2022, v. 2, p. 100076 How to Cite?
DOI: http://dx.doi.org/10.1016/j.fhfh.2022.100076
Persistent Identifierhttp://hdl.handle.net/10722/320597
ISI Accession Number ID
WOS:000907801100029

 

DC FieldValueLanguage
dc.contributor.authorNg, ML-
dc.contributor.authorMak, MWC-
dc.contributor.authorMak, WTJ-
dc.contributor.authorXiong, M-
dc.date.accessioned2022-10-21T07:56:19Z-
dc.date.available2022-10-21T07:56:19Z-
dc.date.issued2022-
dc.identifier.citationFood Hydrocolloids for Health, 2022, v. 2, p. 100076-
dc.identifier.urihttp://hdl.handle.net/10722/320597-
dc.languageeng-
dc.relation.ispartofFood Hydrocolloids for Health-
dc.titleEffect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals-
dc.typeArticle-
dc.identifier.emailNg, ML: manwa@hku.hk-
dc.identifier.authorityNg, ML=rp00942-
dc.identifier.doi10.1016/j.fhfh.2022.100076-
dc.identifier.hkuros340099-
dc.identifier.volume2-
dc.identifier.spage100076-
dc.identifier.epage100076-
dc.identifier.isiWOS:000907801100029-

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