A comparative study on the sensory acceptance and shelf life of ‘Nasi Dagang Terengganu’ prepared from modified rice recipes using various combinations of coconut, skim and evaporated milk
‘Nasi Dagang’ is a signature Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, southern Thai Malay provinces of Pattani, Yala an...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/6111/1/FH02-FBIM-19-25215.pdf http://eprints.unisza.edu.my/6111/ |
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| Institution: | Universiti Sultan Zainal Abidin |
| Language: | English |