Traditional Malaysian intermediate moisture foods: preparation, properties and improvement
Traditionally processed foods contribute significantly to Malaysian dietary and cultural variety. Traditional food technologies are, however, not well-developed enough to ensure the long-term survival of such foods. Modern scientific principles and analysis could be usefully applied to transform tra...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Pertanian Malaysia
2018
|
| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/13917 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|