Cover Image

QR Code

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

Main Author:	Nurul Safina Atika Paiman
Published:	Terengganu: Universiti Malaysia Terengganu, 2012.

Similar Items

Physicochemical properties and sensory acceptance of pumpkin (Cucurbita maxima) noodle Leong Main Choy.
by: Leong, Main Choy
Published: (2006)

Physicochemical properties and sensory acceptances of greater yam (Dioscorea alata L.) noodle Tay Shi Pei.
by: Tay, Shi Pei
Published: (2007)

Physicochemical properties of yellow noodle incorporated with breadfruit (artocarpus altilis) flour Nor Hasimah Jusoh.
by: Nor Hasimah Jusoh
Published: (2012)

Physicochemical properties and sensory acceptance of convenient peanut sauce Seah Chee Wen.
by: Seah Chee Wen
Published: (2007)

Effect of mandai addition in physicochemical properties and acceptability of chicken sausage Zuhainiza Zuber.
by: Zuhainiza Zuber
Published: (2012)

Effect of cobia (Rachycentrum canadum) flesh incorporation on the physicochemical, microbial and sensory acceptance of pasta Nor Fatin Adila Parinordin.
by: Nor Fatin Adila Parinordin
Published: (2012)

Physicochemical properties and sensory acceptance of bread made with coconut (Cocos nucifera) flour Anas Mohd Yusof.
by: Anas Mohd Yusof
Published: (2007)

The effect of atta flour incorporation on the quality of yellow alkaline noodle Nadhirah Roslee.
by: Nadhirah Roslee
Published: (2012)

Development and physicochemical properties of cookies incorporated with date seed powder Ho Jia Wei.
by: Ho, Jia Wei
Published: (2012)

Asian noodles.
Published: (2000)

Snack attack.
Published: (2006)

Awareness and acceptance of Terengganu traditional snacks among UMT employees Nor Hidayah Hamzah.
by: Nor Hidayah Hamzah
Published: (2008)

Effects of pumpkin (Cucurbita maxima) puree incorporation on the characteristics of noodle Chee Swee Rin.
by: Chee, Swee Rin
Published: (2007)

Effect of pectin and glucose syrup concentrations on physicochemical properties and sensory acceptance of carrot leather Chai Kong Fei.
by: Chai, Kong Fei
Published: (2012)

Effect of banana peel flour substitution on physicochemical properties, shelf life and sensory acceptance of wholemeal bread Lim Ray Yang.
by: Lim, Ray Yang
Published: (2012)

Optimization of xanthan gum, corn starch and glyccerin blends on physicochemical properties and sensory acceptability of dark chocolate Mohd Syafiq Abdullah.
by: Mohd Syafiq Abdullah
Published: (2015)

Physicochemical properties of biscuit made from cassava and corn cob flour Nurul Suhada Amron.
by: Nurul Suhada Amron
Published: (2012)

Laporan akhir latihan industri di Pejabat Daerah Muar Rozana Paiman.
by: Rozana Paiman
Published: (2005)

Snacks and desserts compiled by Master Chef's of India.
Published: (1999)

Development and characterization of 'bubur asyura' incorporated with roselle (Hibiscus sabdariffa Linn) on their physicochemical and microbiological properties Norsharliza Ismail.
by: Norsharliza Ismail
Published: (2012)

Development and physicochemical properties of chinese steamed bread incorporate with parkia speciosa pod flour Wan Maisara Wan Kamarudin.
by: Wan Maisara Wan Kamarudin
Published: (2012)

Dim sum and Asian snacks.
Published: (1996)

The rise and noodle book Charmaine Solomon.
by: Solomon, Charmaine
Published: (1998)

Asian noodles : science, technology, and processing edited by Gary G. Hou.
Published: (2010)

1001 snacks : for instant gratification Gregg R. Gillespie ; photographs by Zeva Oelbaum.
by: Gillespie, Gregg R., 1934-
Published: (1997)

Physicochemical properties of soyflour and tempeh flour Nor Zurina Ayub.
by: Nor Zurina Ayub
Published: (2007)

Physicochemical characteristics and sensory acceptance of watermelon (Citrullus vulgaris Schrad) rind cordial Tan Foong Theng.
by: Tan, Foong Theng
Published: (2006)

Effects of soymilk substitution on physicochemical characteristics and sensory acceptance of Seri Kaya Lau Chen Chen.
by: Lau, Chen Chen
Published: (2012)

The Asian Spicy snack book Charmaine Solomon.
by: Solomon
Published: (1998)

Stir-fry & pan-fry recipes.
Published: (1995)

Physichochemical, acceptability and microbiological study of budu incorporated with sweet soya sauce Mohd Firdaus Abdullah.
by: Mohd Firdaus Abdullah
Published: (2012)

Quality and acceptability of doughnut incorporated with breadfruit (Artocarpus altilis) flour Siti Balqis Ismail.
by: Siti Balqis Ismail
Published: (2012)

Effects of pumpkin and milk incorporation on physicochemical and sensory characteristics of kuih bingka Ho Yuen Ching.
by: Ho Yuen Ching
Published: (2008)

Snack foods : processing, innovation, and nutritional aspects edited by Sergio O. Serna-Saldivar.
Published: (2022)

Asian noodle manufacturing : ingredients, technology, and quality / edited by Gary G. Hou.
Published: (2020)

Effects of freezing and thawing on the physical properties and acceptability of tempeh fish ball Nurfatin Mohd Halimi.
by: Nurfatin Mohd Halimi
Published: (2012)

Frying : improving quality edited by J.B. Rossell.
Published: (2001)

Physicochemical properties of whole pumpkin (Cucurbita maxima) flour Noornazihah Abdul Aziz.
by: Noornazihah Abdul Aziz
Published: (2007)

Snack foods processing edited by Edmund W. Lusas, Lloyd W. Rooney.
Published: (2001)

Utilization of lee and gamma for mapping oil spill spreading using sar images Noor Haslina Safina Salleh.
by: Noor Haslina Safina Salleh
Published: (2005)