Holdings: Washing of fish mince and level of textured soy protein affect quality and cooking performance of battered and breaded fish patties

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Bibliographic Details
Main Authors:	Abdullah Abu Bakar, Siti Arbaisah Misman (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology)
Format:	Proceedings Paper
Language:	English
Published:	Fakulti Makanan dan Bioteknologi, Univ. Pertanian Malaysia 2016
Subjects:	FISH PRODUCTS MINCED FISH TEXTURED PROTEINS PRODUIT A BASE DE POISSON POISSON HACHE PROTEINE TEXTUREE PRODUCTOS DERIVADOS DEL PESCADO PESCADO PICADO PROTEINAS TEXTURIZADAS
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/12201
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