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
‘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...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
2019
|
| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/6111/1/FH02-FBIM-19-25215.pdf http://eprints.unisza.edu.my/6111/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|