Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras

This study was carried out to evaluate the usage of sago (S) and rice (R) flours in combination with wheat flour (W) in food coating formulation. Ten formulations were obtained based on 10-point augmented simplex-centroid design. Formulation with 100% wheat flour was used as a control sample. Chic...

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Bibliographic Details
Main Author: Yusnita Hamzah
Format: Thesis
Language:English
Published: Universiti Kebangsaan Malaysia 2011
Subjects:
Online Access:http://hdl.handle.net/123456789/757
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