Optimization of processing parameters and accelerated shelf life of kerisik
The study was conducted since there is no information about optimization of kerisik (roasted coconut paste) processing parameters and accelerated shelf life study of the optimized processing parameters of kerisik to date. Therefore, the objectives of the study were to use response surface methodo...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2014
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/75986/1/FSTM%202014%2035%20-%20IR.pdf |
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