Art

J-GLOBAL ID：200902140319674606   Reference number：03A0125201

Comparison of physical properties of agar, low gel strength agar and gelatin, as supplementary food for people with swallowing difficulty.

えん下障害者用補助食品としての寒天,低ゲル強度寒天及びゼラチンの物理的性質の比較

Author (8)： IGARASHI A (Niigata Univ. Graduate School of Medical and Dental Sci.) ,  ARAI E (Shizuoka Univ.) ,  WATANABE R (Niigata Women’s Coll.) ,  MIYAOKA Y (Niigata Univ. Health and Welfare) ,  TAZAWA T (Niigata Univ. Graduate School of Medical and Dental Sci.) ,  HIRANO H (Niigata Univ. Graduate School of Medical and Dental Sci.) ,  NOMURA S (Niigata Univ. Graduate School of Medical and Dental Sci.) ,  YAMADA Y (Niigata Univ. Graduate School of Medical and Dental Sci.)
Material： Journal of Texture Studies  (J Texture Stud)
Volume： 33  Issue： 4  Page： 285-295  Publication year： Oct. 2002 
JST Material Number： E0291D  ISSN： 0022-4901  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Thesaurus term： patient food ,...

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JST classification (2)： Mouth(=oral cavity),esophagus  (EJ06020R) ,  Food quality  (FJ01040F)

Terms in the title (6)： えん下障害 ,  食品 ,  寒天 ,  ゲル強度 ,  ゼラチン ,  物理的性質