Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet.
The objective of this study was to investigate the effects of pre-drying process on quality of fried breaded fish fillets. For this study, breaded black pomfret (Parastromateus niger) fillets were pre-dried in conventional oven at 180°C for 0, 30, 60, 90 and 120 sec. The pre-dried fillets were pre-f...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Academic Journals
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14402/1/Effects%20of%20pre.pdf |