Instrumental characterization of banana dessert gels for the elderly with dysphagia

Instrumental characterization of banana dessert gels for the elderly with dysphagia

© 2019 Elsevier Ltd Fruit gels are common dessert easily consumed by the elderly. It can be an alternative food that provides essential nutrition for the elderly with dysphagia (ED). Soft-textured banana dessert gels with various gel hardness (10, 15, and 20 kPa) were prepared using different hydroc...

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Bibliographic Details
Main Authors: Kamonwan Suebsaen, Benjamas Suksatit, Nattapong Kanha, Thunnop Laokuldilok
Format: Journal
Published: 2020
Subjects:
Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85073105325&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/67504
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85073105325&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/67504

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