Effect of fish protein, salt, sugar, and monosodium glutamate on the gelatinization of starch in fish-starch mixtures
Differential Scanning calorimetry (DSC) was used to study the effect of fish protein, salt, sugar, and monosodium glutamate (MSG) on gelatinization of tapioca and sago starches in fish cracker mixtures. One endothermic transition was observed for fish-starch mixtures (10-90% wet fish) if the moistur...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Food and Nutrition Press Inc.
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116769/ http://psasir.upm.edu.my/id/eprint/116769/1/116769.pdf |