Formulation and characterisation of protein-rich custard-like soft food intended for the elderly with swallowing difficulties
Swallowing problem is prevalent in the elderly which requires high intake of protein through soft foods. This study developed protein-rich custard-type soft foods for elderly with dysphagia and evaluated the impact of milk protein content (3.9 % to 8.9 %) on the physicochemical properties of the for...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524001655 |
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