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
Published: Fakulti Makanan dan Bioteknologi, Univ. Pertanian Malaysia 2016
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/12201
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