Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles

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Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles

This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to f...

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Bibliographic Details
Main Authors:	Mohd Nor, Mohd Zuhair, A. Talib, Rosnita, Mohd Adzahan, Noranizan, Chin, Nyuk Ling, Hashim, Kamaruddin
Format:	Article
Language:	English
Published:	Taylor & Francis 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/34163/ http://psasir.upm.edu.my/id/eprint/34163/1/Increasing%20resistant%20starch%20content%20in%20fish%20crackers%20through%20repetitive%20cooking-chilling%20cycles.pdf

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