Effect of type of starch on the quality of fishballs

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Effect of type of starch on the quality of fishballs

Fishballs were prepared from four types of starch: native tapioca, potato and corn starches and a modified stabilized waxy maize starch. Although fish balls made from tapioca, potato and corn starches were not significantly different in terms of colour, flavour and overall acceptability, potato-star...

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Bibliographic Details
Main Authors:	Yu, S. Y., Yeang, S. B.
Format:	Article
Language:	English
Published:	John Wiley & Sons 1993
Online Access:	http://psasir.upm.edu.my/id/eprint/39129/ http://psasir.upm.edu.my/id/eprint/39129/1/Effect%20of%20type%20of%20starch%20on%20the%20quality%20of%20fishballs.pdf

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