Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours

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Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours

The physical characteristics of keropok made from various flours (glutinous rice, rice, wheat, sago, tapioca and corn) were studied. The amount of water used to wet the flour in the initial stages of making the keropok was very important, since it affected the linear expansion, oil absorption, elast...

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Bibliographic Details
Main Authors:	Mohamed, Suhaila, Abdullah, Norakiah, Muthu, Mangayar Karasi
Format:	Article
Published:	Wiley 1989
Online Access:	http://psasir.upm.edu.my/id/eprint/112666/

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