Optimization of processing parameters and accelerated shelf life of kerisik
The study was conducted since there is no information about optimization of kerisik (roasted coconut paste) processing parameters and accelerated shelf life study of the optimized processing parameters of kerisik to date. Therefore, the objectives of the study were to use response surface methodo...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2014
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| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/75986/1/FSTM%202014%2035.pdf |