Changes of physical properties during microwave processing of sagon
This study was designed to investigate the best and efficient method of processing sagon, a traditional snack food, using a microwave oven. Microwave cooking was conducted at three output powers of 90, 170 and 340 W. The effects of salt and different formulations on physical (moisture, water activit...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Wiley Periodicals
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36732/1/Changes%20of%20physical%20properties%20during%20microwave%20processing%20of%20sagon.pdf http://psasir.upm.edu.my/id/eprint/36732/ http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12027/abstract |
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