Development of instant 'keropok lekor' powder from different ratio of rapioca and sago flour
The objective of this study was to develop instant 'Keropok Lekor' powder and to examine the effect of different ratios of tapioca flour to sago flour on physical, chemical and sensory characteristic of fried...
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2012.
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| Summary: | The objective of this study was to develop instant 'Keropok Lekor' powder and to examine the effect of different ratios of tapioca flour to sago flour on physical, chemical and sensory characteristic of fried... |
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| Physical Description: | xi, 133 p.: ill.; 30 cm.. |