Improving the Physicochemical and Antioxidant Properties of Fish Floss Incorporated With Waste Cassava Leaves

Subject Areas : Journal of Chemical Health Risks

Thidarat  Poonsri ¹ (Program in Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand)
Shima  Jafarzadeh ² (Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
Fazilah  Ariffin ³ (Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
Norli  Ismail ⁴ (School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
Ziba  Barati ⁵ (Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany)
Sajid  Latif ⁶ (Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany)
Joachim  Müller ⁷ (Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany)

Received: 2018-12-12 Accepted : 2019-02-19 Published : 2019-03-01

Keywords:

References:

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