Physicochemical and sensory attributes of fish crackers (keropok segera) prepared with tapioca flour and wheat flour cooked by two different methods

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Physicochemical and sensory attributes of fish crackers (keropok segera) prepared with tapioca flour and wheat flour cooked by two different methods

Bibliographic Details
Main Author:	Nurul Zatil 'Amirah Karim (Author)
Corporate Author:	Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format:	Book
Language:	English
Published:	2019
Subjects:	Food > Sensory evaluation Universiti Sultan Zainal Abidin > Project report

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