Formulation improvement, process development, and quality assessment of chili shrimp paste
Chili shrimp paste (CSP), also known as sambal belacan in Malaysia, is wellliked in many Southeast Asian countries and is recognized as a national heritage food by the Malaysian Ministry of Cultural Arts and Heritage. This savory condiment is prepared by pounding fresh chilies with a small amount of...
Saved in:
Main Author: | Sobhi, Babak |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2012
|
Online Access: | http://psasir.upm.edu.my/id/eprint/39342/1/FSTM%202012%2028R.pdf http://psasir.upm.edu.my/id/eprint/39342/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Formulation and process improvement for chili shrimp paste using sensory evaluation
by: Mohd Firus, Nadia Sarina, et al.
Published: (2010) -
Microbial and quality attributes of thermally processed chili shrimp paste
by: Sobhi, Babak, et al.
Published: (2012) -
Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat
by: Cheok, Choon Yoong, et al.
Published: (2017) -
Development of instrumental methods for textural evaluation
of chili paste
by: Sobhi, Babak, et al.
Published: (2013) -
Texture Evaluation for a Commercial Chili-Based Paste
by: Sobhi, Babak, et al.
Published: (2010)