Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)

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Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)

Keropok Lekor (Malaysian fish sausage) produced in Kuala Lumpur (KLKL) due to its lower fish content is perceived to have lesser nutritional values especially protein against Keropok Lekor from Terengganu (KLT). This study formulated new Keropok Lekor by substituting tapioca starch with high protein...

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Bibliographic Details
Main Authors:	Nordin, Nur Liyana, Mahmud @ Ab Rashid, Nor Khaizura, Mohammad Rashedi, Ismail Fitry
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/79551/ http://psasir.upm.edu.my/id/eprint/79551/1/Effect%20of%20substituting%20tapioca%20starch%20.pdf

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