Standardization of an economical formulation for fish-balls
Fishballs were prepared using Labahita fish (Acanthurus bleekeri, Linn.). The best binder from among all-purpose flour, cornstarch and cassava starch for use in fishball making was determined through sensory evaluation of the fishballs for color, odor, flavor, texture and general acceptability. All-...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1989.
|
| Subjects: |