%0 Journal Article
%A 
%D 2016
%J Journal of Food Technology Research

%@ 2312-3796
%V 3
%N 1
%P 48-54
%T Rheological Studies of Texture-Modified Chicken Rendang with Tapioca and Sago Starches as Food Thickener for Patients with Dysphagia
%M 10.18488/journal.58/2016.3.1/58.1.48.54
%U http://www.pakinsight.com/archive/58/03-2016/1