Add to ORKGThis paper deals with the investigations carried out on the preparation and storage characteristics of protein enriched biscuits (sweet and salt), incorporated with partially de-odourised fish protein concentrate. The product contains more than 20% protein and has storage life exceeding 6 months at room temperature (21°C to 32°C), in 400 gauge polythene bags
Fish Protein concentrate (FPC) from small and stunted tilapia (Oreochromis niloticus) which would ot...
Frozen storage has long been used as a means to slow down the microbial and enzymatic degradation of...
Preliminary study was carried out to determine the suitable fish valualy to be added in the biscuit...
Abstract: The quality and nutritional value for both fish protein concentrate (FPC) made from tila...
A process developed for preparation of partially hydrolysed and deodorised (PHD) fish flour, without...
The paper deals with the method of preparation of an edible fish protein concentrate from cheap misc...
The paper deals with the investigations carried out on the preparation of odorless fish-starch flake...
The paper deals with the investigations carried out on the preparation of fish soup mix using partia...
The use of indigenous crops in the preparation of nutritious snacks such as biscuits has been report...
This study aimed to develop sensory acceptable, high nutritional value fish crackers that could be k...
protein isolates and develop a ready to eat food product containing fish protein isolate. The object...
Fish remains an important source of protein for the Malaysian people regardless of their economic st...
The study aimed to develop a standard formula and process for baking sliced Sucker Mouth Fish and ma...
The world population is in rapid growth with demand for an improved utilization of already existing ...
The necessity of developing new energy-saving technologies for integrated deep processing of fish ra...
Fish Protein concentrate (FPC) from small and stunted tilapia (Oreochromis niloticus) which would ot...
Frozen storage has long been used as a means to slow down the microbial and enzymatic degradation of...
Preliminary study was carried out to determine the suitable fish valualy to be added in the biscuit...
Abstract: The quality and nutritional value for both fish protein concentrate (FPC) made from tila...
A process developed for preparation of partially hydrolysed and deodorised (PHD) fish flour, without...
The paper deals with the method of preparation of an edible fish protein concentrate from cheap misc...
The paper deals with the investigations carried out on the preparation of odorless fish-starch flake...
The paper deals with the investigations carried out on the preparation of fish soup mix using partia...
The use of indigenous crops in the preparation of nutritious snacks such as biscuits has been report...
This study aimed to develop sensory acceptable, high nutritional value fish crackers that could be k...
protein isolates and develop a ready to eat food product containing fish protein isolate. The object...
Fish remains an important source of protein for the Malaysian people regardless of their economic st...
The study aimed to develop a standard formula and process for baking sliced Sucker Mouth Fish and ma...
The world population is in rapid growth with demand for an improved utilization of already existing ...
The necessity of developing new energy-saving technologies for integrated deep processing of fish ra...
Fish Protein concentrate (FPC) from small and stunted tilapia (Oreochromis niloticus) which would ot...
Frozen storage has long been used as a means to slow down the microbial and enzymatic degradation of...
Preliminary study was carried out to determine the suitable fish valualy to be added in the biscuit...