PRODUCT DEVELOPMENT OF FISH PORRIDGE BY EXTRUSION PROCESS
The main objective of this project was to produce new fish porridge by extrusion process. The fish porridge was prepared by using Thai fragrance rice and low value fish, which is shortfin scad with different formulation at various ratios of fish and rice that consist of 5.0%, 7.5%, 10.0%, 12.5% and...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis Book Chapter |
| Language: | English |
| Published: |
Shah Alam, Selangor
Universiti teknologi MARA
2005
|
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag Be the first to leave a comment!
Fish cookery