The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos)
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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 bl... ...
