The development of riceberry pudding for people with dysphagia

au.identifier.callno Thesis W758d 2017
dc.contributor.advisor Patchanee Yasurin
dc.contributor.author Win, Nwe Nwe
dc.date.accessioned 2020-12-02T07:47:23Z
dc.date.available 2020-12-02T07:47:23Z
dc.date.issued 2017
dc.description Thesis (M.S.)--Assumption University, 2017. en_US
dc.description Includes bibliography. en_US
dc.format.extent vii, 88 p. ; 30 cm. en_US
dc.format.mimetype application/pdf en_US
dc.identifier.uri https://repository.au.edu/handle/6623004553/24138
dc.language.iso eng en_US
dc.publisher Bangkok : Assumption University en_US
dc.rights This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner. en_US
dc.rights.holder Assumption University en_US
dc.subject Dysphagia en_US
dc.subject Riceberry rice en_US
dc.subject Pudding like en_US
dc.subject Viscosity en_US
dc.subject Chicken formula en_US
dc.subject Mushroom formula en_US
dc.title The development of riceberry pudding for people with dysphagia en_US
dc.type Text en_US
mods.genre Thesis en_US
mods.location.physicalLocation AU Archives, 4th Floor (Cathedral of Learning) en_US
thesis.degree.department School of Biotechnology en_US
thesis.degree.discipline Food Biotechnology en_US
thesis.degree.grantor Assumption University en_US
thesis.degree.level Masters en_US
thesis.degree.name Master of Science en_US
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