Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour

This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different...

Full description

Bibliographic Details

Main Authors:	Fairus Abdul Manaf, Nur Huda Faujan, Norlelawati Arifin, Norbalqis Bukhary Mohd Hanafiah
Format:	Article
Language:	English en_US
Published:	Universiti Sains Islam Malaysia 2024
Subjects:	Freshwater Fishes: Fish Burgers Black Tilapia Burger Consumer Preference
Tags:	Add Tag No Tags, Be the first to tag this record!