Effects of hot-air drying on physicochemical characteristics, flavour profiles and sensory acceptance of Citrus hystrix and Etlingera elatior jack
Herbs and spices play important roles in Malay cuisine. The usage of kaffir lime (C. hystrix)leaves and torch ginger (E. elatior) are not only limited to the addition of flavour and enhancement of palatability of food but they also act as antioxidants. Both herbs were grown for both flavouring and m...
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| Format: | Thesis |
| Language: | English |
| Published: |
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/32018/7/FSTM%202012%206R%20EDIT.pdf http://psasir.upm.edu.my/id/eprint/32018/ |
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