Substitution of all-purpose flour with sago (Metroxylon sagu Rottb.) flour in commercial shrimp cracker processing
This study was done to develop shrimp crackers that would utilize sago starch and shrimp head and shell for lower processing cost. Three formulations of sago and all-purpose flour with 10:90, 30:70 and 50:50 proportions were subjected to Preference Ranking Test. The data of this test were analyzed...
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| Format: | Thesis |
| Language: | English |
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2011
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