The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
The inheritance of Malaysian food is frequently driven by international influences which cause Malaysia to rely on imports of red meat. The utilization of non-meat-based substitute such as mushroom to the patty formulation is potentially practical since it contain various nutritive values. The effe...
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2015
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| Online Access: | http://eprints.usm.my/60468/1/RIFHAN%20AQILAH%20BINTI%20MOHAMMAD%20FADZIL%20-%20e.pdf http://eprints.usm.my/60468/ |
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