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Fig. 4. Viscosity changes of soup bases over time in response to the addition of thickener. (A) Addition of thickener 1 g, (B) addition of thickener 2 g.R SMG: retort soegogi mut guk, R BMG: retort baekhap miyeok guk, R DJJ: retort doenjang jjigae, R KHG: retort kongnamul hwangtae guk, R SLT: retort seolleongtang, B SUG: block type sagol ugeoji guk, B MYG: block type miyeok guk, B ADG: block type aehobak doenjang guk, B BGG: block type bugeo guk, B DGT: block type dak gomtang.
J Korean Dysphagia Soc 2022;12:123~133 https://doi.org/10.34160/jkds.2022.12.2.006
© J. Korean Dysphagia Soc.