Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

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Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

Starch granules found at the centre of fish crackers ('keropok') which contained from 0 to 10% fish did not gelatinize after 2 h steaming. This was because of water movement from the centre to the periphery during steaming. A fish protein network started to develop in dough with a 15% fish...

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Bibliographic Details
Main Authors:	Kyaw, Z. Y., Yu, S. Y., Cheow, C. S., Dzulkifly, M. H., Howell, N. K.
Format:	Article
Language:	English
Published:	Wiley 2001
Online Access:	http://psasir.upm.edu.my/id/eprint/112437/ http://psasir.upm.edu.my/id/eprint/112437/3/112437.pdf

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