Effect of slice thickness on the acceptability of fish crackers ('keropok')

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Effect of slice thickness on the acceptability of fish crackers ('keropok')

Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickne...

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Bibliographic Details
Main Author:	Yu, Swee Yean
Format:	Article
Language:	English
Published:	John Wiley & Sons 1993
Online Access:	http://psasir.upm.edu.my/id/eprint/34031/ http://psasir.upm.edu.my/id/eprint/34031/1/a57%20-%20effect%20of%20slice%20thickness.pdf

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