Evaluation of rheological and textural properties of texture-modified rice porridge using tapioca and sago starch as thickener
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DOI: 10.1007/s11694-017-9538-x
Abstract: Texture modification of food is one of the strategies to manage people with dysphagia. It is commonly done by addition of thickener to achieve the desired texture for people with dysphagia which aids in reducing… read more here.
Keywords: rice porridge; sago starch; thickener;