Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Japan Society Cookery Science
Session ID : 1A-a3
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Host: The Annual Meeting of the Japan Society of Cookery Science, 2015

Oral Presentation
Mixed effect to thickening polysaccharides in the staple food preparation suitable for dysphagia
*Kumi Saito, Tohru Asakura
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Keywords: physical properties of food, criteria for acceptability of foods for dysphagia, thickening polysaccharides
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[in Japanese]
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© 2015 The Japan Society of Cookery Science
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