Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks

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Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks

The market for snack foods is currently heading for healthier choices. Extrusion-based snacks made of starch are widespread but less nutrient-dense. Therefore, an effort to produce expanded snacks with higher protein was attempted. However, the physical properties of high protein extrudates are less...

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Bibliographic Details
Main Authors:	Abu Talib, A., Russly, A.R., Bakar, J., Mahmud Ab. Rashid, N.K., Ashari, R., Shukri, R., Wan Ibadullah, W.Z., Mustapha, N.A., M.R., Ismail-Fitry, Z.A., Nur Hanani
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/115808/ http://psasir.upm.edu.my/id/eprint/115808/1/115808.pdf

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