Optimization of processing parameters and accelerated shelf life of kerisik

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Optimization of processing parameters and accelerated shelf life of kerisik

The study was conducted since there is no information about optimization of kerisik (roasted coconut paste) processing parameters and accelerated shelf life study of the optimized processing parameters of kerisik to date. Therefore, the objectives of the study were to use response surface methodo...

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Bibliographic Details
Main Author:	Mohamad, Naemaa
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Roasting (Cooking) Food - Shelf-life dating
Online Access:	http://psasir.upm.edu.my/id/eprint/75986/ http://psasir.upm.edu.my/id/eprint/75986/1/FSTM%202014%2035.pdf

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