PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND
Combinations of different spices were used at variable concentrations in the preparation of vari-ous curry blends. The sample showed the highest sensory attributes in comparison with control cur-ry sample was compounded with different spices, onion and garlic at variable concentrations in cor-respon...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2007-03-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_14625_9ffa0ee280b054079d81c6b52776cb31.pdf |