Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
This study was carried out to evaluate the usage of sago (S) and rice (R) flours in combination with wheat flour (W) in food coating formulation. Ten formulations were obtained based on 10-point augmented simplex centroid design.
| Main Author: | |
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| Published: |
Bangi:
Universiti Kebangsaan Malaysia,
2005.
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| Subjects: |
KOLEKSI KHAS
| Call Number: |
TX 750.5 .C45 Y8 2005 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100042646 | Tesis | Book | AVAILABLE |