Physicochemical Properties and Sensory Preference of Keropok Lekorwith Partial Replacement of Fish Flesh with Oyster Mushroom

Malaysian Journal of Science, Health & Technology (MJoSHT) Volume 9 No 2 Page (128-135)

Bibliographic Details

Main Authors:	Lokman Iqmal-Afifi, Nurzazarina Ramly, Norlelawati Arifin, Nur Huda Faujan
Format:	Article
Language:	en_US
Published:	USIM Press 2024
Subjects:	Keropok lekor characteristics; Oyster Mushroom cracker; Cracker Preference; Vegetables Cracker; Nutritious Cracker
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