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

• Main Authors: Roslan, Arshad, Zarinah, Zakaria, Noor Aida Aini, Nawawi, Ahmad Zubaidi, A.latif
• Format: Article
• Language: English
• Published: 2019
• Subjects: GE Environmental Sciences
• Online Access: http://eprints.unisza.edu.my/6111/1/FH02-FBIM-19-25215.pdf; http://eprints.unisza.edu.my/6111/
• Institution: Universiti Sultan Zainal Abidin

‘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...