A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients
Master of Science === Department of Food Science === Karen A. Schmidt === People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s...
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| Language: | en_US |
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Kansas State University
2014
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| Online Access: | http://hdl.handle.net/2097/17649 |