Inovasi terbaru rempah sup dari daun nangka (Artocarpus heterophyllus) sebagai pelembut daging (An ingenius innovation of soup spices from jackfruit (Artocarpus heterophyllus) leaf for meat tenderization) / Mahirah Sairuji … [et al.]
Kajian ini dijalankan untuk menghasilkan pelembut daging, gabungan daun nangka dengan herba dan rempah-ratus. Pembuatan pelembut daging ini bermula dari proses pengeringan daun nangka pada suhu 50°C di dalam ketuhar dan kemudian diproses menjadi serbuk. Kemudian, ia dicampur dengan herba dan rempah...
Main Authors: | Md. Bohari, Muhammad Fathee, Zakaria, Fatin Nadzirah, Yusof, Suzana, Tengku Ahmad Basri, Tengku Shahrul Anuar, Hashim, Nina Keterina, Dasiman, Razif |
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Format: | Article |
Language: | English |
Published: |
Penerbit UiTM (UiTM Press)
2017
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Subjects: | |
Online Access: | http://ir.uitm.edu.my/id/eprint/20739/ http://ir.uitm.edu.my/id/eprint/20739/1/AJ_MAHIRAH%20SAIRUJI%20JURIM%2017.pdf |
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