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 ofthese cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cookingmethods could be better alternatives to...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Malaysian Society of Applied Biology
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96463/ https://www.jms.mabjournal.com/index.php/mab/article/view/2000/586 |
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