Bebola Ikan Malaysia: Protein Hanya 7.54–9.89%, Surimi Semakin Digunakan
Pengenalan Nama kajian: Ingredients, proximate composition, colour and textural properties of commercial Malaysian fish balls Objektif: Menentukan ciri kualiti bebola
Tag: tekstur
Keropok Lekor Cendawan Tiram: Lebih Lembut, Tetapi Protein Berkurang
Pengenalan Nama kajian: Physicochemical Properties and Sensory Preference of Keropok Lekor with Partial Replacement of Fish Flesh with Oyster Mushroom
Keropok Lekor Berempah: Rasa Baharu, Komposisi Proksimat Berubah
Pengenalan Nama kajian: Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices Objektif: Membangunkan