Inovasi terbaru rempah sup dari daun nangka (Artocarpus heterophyllus) sebagai pelembut daging (An ingenius innovation of soup spices from jackfruit (Artocarpus heterophyllus) leaf for meat tenderization) / Mahirah Sairuji … [et al.]

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Inovasi terbaru rempah sup dari daun nangka (Artocarpus heterophyllus) sebagai pelembut daging (An ingenius innovation of soup spices from jackfruit (Artocarpus heterophyllus) leaf for meat tenderization) / Mahirah Sairuji … [et al.]

Kajian ini dijalankan untuk menghasilkan pelembut daging, gabungan daun nangka dengan herba dan rempah-ratus. Pembuatan pelembut daging ini bermula dari proses pengeringan daun nangka pada suhu 50°C di dalam ketuhar dan kemudian diproses menjadi serbuk. Kemudian, ia dicampur dengan herba dan rempah...

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Bibliographic Details
Main Authors:	Md. Bohari, Muhammad Fathee, Zakaria, Fatin Nadzirah, Yusof, Suzana, Tengku Ahmad Basri, Tengku Shahrul Anuar, Hashim, Nina Keterina, Dasiman, Razif
Format:	Article
Language:	English
Published:	Penerbit UiTM (UiTM Press) 2017
Subjects:	Industrial research. Research and development Creative ability in technology
Online Access:	https://ir.uitm.edu.my/id/eprint/20739/

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