Changes of physical properties during microwave processing of sagon

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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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Bibliographic Details
Main Authors:	Ghani, N. A., Yusof, Yus Aniza, A. Talib, Rosnita, Chin, Nyuk Ling, Aziz, Mohammad Gulzarul
Format:	Article
Language:	English
Published:	Wiley Periodicals 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/36732/ http://psasir.upm.edu.my/id/eprint/36732/1/Changes%20of%20physical%20properties%20during%20microwave%20processing%20of%20sagon.pdf

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