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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Sains Islam Malaysia
2018
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| Subjects: | |
| Online Access: | http://ddms.usim.edu.my:80/jspui/handle/123456789/16047 |
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| Institution: | Universiti Sains Islam Malaysia |
| Language: | English |