Search Results - Asmak Abdul-Zubir,

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    Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets

    Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets by Asmak Abdul-Zubir, Norhidayah Suleiman, Noor Liyana Yusof, Ishamri Ismail, Mohammad Rashedi Ismail-Fitry

    Published 2022
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