Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
This study was carried out to evaluate the usage of sago (S) and rice (R) flours in combination with wheat flour (W) in food coating formulation. Ten formulations were obtained based on 10-point augmented simplex-centroid design. Formulation with 100% wheat flour was used as a control sample. Chic...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2011
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| Subjects: | |
| Online Access: | http://hdl.handle.net/123456789/757 |
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