Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers
The objective of this study was to determine the effect of different ratios of powder prepared from oyster mushroom to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers. Four recipes for crackers were formulated with varying ratios of oyster mushr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/12302/1/46_01_09.pdf |