Incorporation of wet fish mince into noodles.

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Incorporation of wet fish mince into noodles.

Fish noodle were prepared by incorporating wet fish mince at levels of 5, 10, 11 and 20%, into wheat-based noodles. Two species of fish were used, Nemipterus sp. and Oreochromis mossambicus. Protein contents were increased from 11.15% (control) to 16.01% for noodles with 20% Nemipterus and 16.51% fo...

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Bibliographic Details
Main Authors:	Yu, S.Y., Lee, S.Y.
Format:	Conference or Workshop Item
Language:	English English
Published:	1990
Subjects:	Noodles industry.
Online Access:	http://psasir.upm.edu.my/id/eprint/17941/ http://psasir.upm.edu.my/id/eprint/17941/1/ID%2017941.pdf

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