Development of instrumental methods for textural evaluation of chili paste

Bibliographische Detailangaben

Veröffentlicht in:	Witthayāsān Kasētsārt. Sākhā thammācht 2013-01
Hauptverfasser:	Babak Sobhi(Universiti Putra Malaysia, Selangor Darul Ehsan (Malaysia). Faculty of Food Science and Technology), Noranizan Mohd Adzahan(Universiti Putra Malaysia, Selangor Darul Ehsan (Malaysia). Faculty of Food Science and Technology) E-mail:noraadzahan@food.upm.edu.my, Rosnah Shamsudin(Universiti Putra Malaysia, Selangor Darul Ehsan (Malaysia). Faculty of Engineering), Shahrim AbKarim(Universiti Putra Malaysia, Selangor Darul Ehsan (Malaysia). Faculty of Food Science and Technology), Russly Abdul Rahman(Universiti Putra Malaysia, Selangor Darul Ehsan (Malaysia). Faculty of Food Science and Technology), Jamilah Bakar(Universiti Putra Malaysia, Selangor Darul Ehsan (Malaysia). Faculty of Food Science and Technology), Zulkafli Ghazali(Malaysian Nuclear Agency, Selangor Darul Ehsan (Malaysia). Radiation Processing Division)
Format:	Artikel
Sprache:	eng
Schlagworte:	Chili shrimp paste Evaluation Heritage food Organoleptic properties Prawns and shrimps Processed products Sambal belacan Sensory Texture
Online-Zugang:	Volltext
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