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...
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| 格式: | 文件 |
| 语言: | English English |
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hibiscus publisher
2024
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| 在线阅读: | https://eprints.ums.edu.my/id/eprint/41254/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41254/2/FULL%20TEXT.pdf |