The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>)
This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Chanos chanos). A pre-experimental study design was employed using a randomized block design, with data analyzed through...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
PAGEPress Publications
2024-12-01
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| Serie: | Italian Journal of Food Safety |
| Soggetti: | |
| Accesso online: | https://www.pagepressjournals.org/ijfs/article/view/13085 |
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