Effect of cooking time on physical properties of almond milk-based lemak cili api gravy

• Main Authors: Saruan, Nurathirah, Abdullah, Norazlin, Muhammad, Norhayati, A. Talip, Balkis
• Format: Article
• Language: English
• Published: UTHM 2018
• Subjects: T Technology (General); TA401-492 Materials of engineering and construction. Mechanics of materials
• Online Access: http://eprints.uthm.edu.my/4686/1/AJ%202018%20%28438%29.pdf; http://eprints.uthm.edu.my/4686/; https://doi.org/10.30880/JST.2018.10.02.017
• Institution: Universiti Tun Hussein Onn Malaysia

One of the crucial elements in developing or reformulating product is to maintain the quality throughout its entire shelf life. This study aims to determine the effect of different cooking time on the almond milk-based of lemak cili api gravy. Various cooking times of 5, 10, 15, 20, 25 and 30 minute...