Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://journalarticle.ukm.my/18883/1/077-085%2B%2B%2BMohammad%2BRashedi%2BIsmail-Fitry%2B%28for%2BOnline%2BColor%29.pdf http://journalarticle.ukm.my/18883/ https://jms.mabjournal.com/index.php/mab/issue/view/43 |
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