An assessment of acceptability of sensory attributes of chips cooked by pan frying method from mushroom, herbs and spices
Introduction: The intake of snacks such as potato chips is becoming popular among Malaysians. However, these snacks usually contain high calories but low in nutrients. The objective of this research was to develop acceptable and healthy chips made of rice straw mushr...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kulliyyah of Allied Health Sciences, IIUM
2020
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| Online Access: | http://irep.iium.edu.my/89603/6/89603_An%20assessment%20of%20acceptibility%20of%20sensory%20attributes.pdf http://irep.iium.edu.my/89603/ https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/512 |
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