SYAHARIZA, Z. A.; NURAIHAN, A.; NORZIAH, M.; FAZILAH, A. Rheological Studies of Texture-Modified Chicken Rendang with Tapioca and Sago Starches as Food Thickener for Patients with Dysphagia. Journal of Food Technology Research, [S. l.], v. 3, n. 1, p. 48–54, 2016. DOI: 10.18488/journal.58/2016.3.1/58.1.48.54. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/358. Acesso em: 16 may. 2024.