PRODUCT DEVELOPMENT OF FISH AND CORN SOUP BY EXTRUSION PROCESS
The objective of this project was to produce fish and corn soup by extruding cooked fish flesh, fine corn grain, skim milk and textured vegetable protein. The results showed that there was no sigbificantly difference among aroma, consistency, taste and overall acceptability but there were significan...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis Book |
| 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!
Safety in the use of press brakes seventh report