Physicochemical properties and acceptability of fried noodle snack with fish incorporation
The main objective of this study was to develop fried fish noodle snack with different ratios of wheat flour and fish
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2012.
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| Summary: | The main objective of this study was to develop fried fish noodle snack with different ratios of wheat flour and fish |
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| Physical Description: | xiv, 69 p.: ill.; 30 cm.. |