Effects of process time on the textural and sensory characteristics of edible bamboo shoots / Aida Firdaus Muhammad Nurul Azmi

Effects of process time on the textural and sensory characteristics on selected edible bamboo shoots were ascertained. Four species of edible bamboo shoots namely buluh brang, bulnh betong, buluh semantan and buluh beting were used. All of them were cut into top and bottom portions. All samples were...

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Bibliographic Details
Main Author: Muhammad Nurul Azmi, Aida Firdaus
Format: Thesis
Language:English
Published: 2005
Online Access:https://ir.uitm.edu.my/id/eprint/78138/1/78138.pdf
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