Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
This study was carried out to evaluate the usage of sago (S) and rice (R) flours in combination with wheat flour (W) in food coating formulation. Ten formulations were obtained based on 10-point augmented simplex-centroid design. Formulation with 100% wheat flour was used as a control sample. Chic...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 主题: | |
| 在线阅读: | http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/1/TX%20750.5%20.C45%20Y8%202005%20Abstract.pdf http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/2/TX%20750.5%20.C45%20Y8%202005%20FullText.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|