Influence of resistant starch on microstructure and physical properties of breaded fish fillets

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Influence of resistant starch on microstructure and physical properties of breaded fish fillets

The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus ni...

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Bibliographic Details
Main Authors:	Moradi, Yazdan, Bakar, Jamilah, Che Man, Yaakob, Syed Muhammad, Sharifah Kharidah
Format:	Article
Published:	Iranian Fisheries Research Organization 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/34204/

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