Incorporation of wet fish mince into noodles.
Fish noodle were prepared by incorporating wet fish mince at levels of 5, 10, 11 and 20%, into wheat-based noodles. Two species of fish were used, Nemipterus sp. and Oreochromis mossambicus. Protein contents were increased from 11.15% (control) to 16.01% for noodles with 20% Nemipterus and 16.51% fo...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
1990
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17941/1/ID%2017941.pdf http://psasir.upm.edu.my/id/eprint/17941/ |
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