Storage effect on the moisture content (%) and sensory quality parameters of silver carp (Hypophthalmichthys molitrix) fish noodles and consumers’ preference to it
Development of different fish products using boneless muscle is popular in this subcontinent. The present study was conducted to assess the changes in percent moisture content and sensory quality parameters of noodles prepared with silver carp mince along with wheat flour and to study the consumer’s...
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| Format: | Article |
| Language: | English |
| Published: |
Society of Agriculture, Food and Environment (SAFE)
2020-12-01
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| Series: | Journal of Agriculture, Food and Environment |
| Subjects: | |
| Online Access: | https://journal.safebd.org/index.php/jafe/article/view/45/43 |
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