Development of Dusun traditional fermented fish (Bosou Ikan) using different concentrations of Tuhau (Etlingera coccinea)
This study aimed to determine the best formulation of Dusun traditional fermented fish (Bosou ikan) through sensory evaluation employing a 9-point hedonic test. Various concentrations of Etlingera coccinea, ranging from 0% to 8% w/w, were incorporated into fermented fish samples. Results revealed th...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
hibiscus publisher
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/41254/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41254/2/FULL%20TEXT.pdf |