The effect of different ratios of tilapia fish and Otoshimi to tapioca flour on the linear expansion, oil absorption and hardness of fish crackers
The objective of this study was to examine the effect of different ratios of tilapia fish and otoshimi to tapioca flour on the linear expansion, oil expansion and hardness of fish crackers. Tilapia fish was chosen as main ingredient is to improve available product in market since it is among the popular...
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| Format: | Undergraduate Final Project Report |
| Published: |
2016
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| Online Access: | http://discol.umk.edu.my/id/eprint/6407/ |
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| Institution: | Universiti Malaysia Kelantan |