Effect of selected sago starch modifications on its properties and quality of instant ‘keropok lekor’
‘Keropok lekor’ is a perishable food which has short shelf life at room temperature. Therefore, this research was conducted to produce instant powder of ‘keropok lekor’ that are shelf stable at room temperature by incorporating modified sago starch in the formulation. Thus, this study was carried...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/12321/1/46_01_28.pdf http://journalarticle.ukm.my/12321/ http://www.mabjournal.com/index.php?option=com_content&view=article&id=623&catid=59:current-view&Itemid=56 |
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| Institution: | Universiti Kebangsaan Malaysia |
| Language: | English |