Effect of varying ratios of oyster mushroom
powder to tapioca flour on the physicochemical
properties and sensory acceptability of
fried mushroom crackers

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Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers

The objective of this study was to determine the effect of different ratios of powder prepared from oyster mushroom to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers. Four recipes for crackers were formulated with varying ratios of oyster mushr...

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Bibliographic Details
Main Authors:	Faridah Yahya, Noor Nadzirah Mat Yusof, Chan, Kai Chen
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/12302/ http://journalarticle.ukm.my/12302/1/46_01_09.pdf

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