Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour

Physicochemical Properties and Consumer Preference of Fish Burgers Produced from Black Tilapia Surimi Paste and Potato Flour

This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi...

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Bibliographic Details
Main Authors: Fairus, Abdul Manaf, Nur Huda, Faujan, Norlelawati, Arifin, Norbalqis Bukhary, Mohd Hanafiah
Format: Article
Language:English
Published: Universiti Sains Islam Malaysia 2018
Subjects:
Freshwater Fishes: Fish Burgers; Black Tilapia Burger; Consumer Preference
Online Access:http://ddms.usim.edu.my:80/jspui/handle/123456789/16047
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Institution: Universiti Sains Islam Malaysia
Language: English

Internet

http://ddms.usim.edu.my:80/jspui/handle/123456789/16047

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