Physico-Chemical, Thermal and Rheological Properties of Various Fish Protein-Sago Starch Formulas in Keropok Lekor

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Physico-Chemical, Thermal and Rheological Properties of Various Fish Protein-Sago Starch Formulas in Keropok Lekor

This study was conducted to investigate the interaction between fish protein and sago starch using keropok lekor as a model with the following objectives: to study the thermal and physical properties of the model, to optimize the contents used in the model based on their thermal and rheological prop...

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Bibliographic Details
Main Author:	Mohamed Saeed, Mohamed Abd Elgadir
Format:	Thesis
Language:	English English
Published:	2010
Subjects:	Speciation (Chemistry). Rheology (Biology). Fish protein concentrate.
Online Access:	http://psasir.upm.edu.my/id/eprint/19643/ http://psasir.upm.edu.my/id/eprint/19643/1/FSTM_2010_14_F.pdf

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