Protein-Hydrocolloids Interactions in "Keropok Lekor"

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Protein-Hydrocolloids Interactions in "Keropok Lekor"

Basic formulation of 'keropok lekor' was developed through a sensory evaluation exercise. A fish to starch ratio of 3:2 and a ratio of sago to tapioca starch of 3:l were found to be the best formulation. The optimum levels of salt L and sugar in the formulation were 2.5% and 3.8%, base...

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Bibliographic Details
Main Author:	Kaw, Zay Ya
Format:	Thesis
Language:	English English
Published:	2004
Subjects:	Hydrocolloids. Protein binding. Fishery products - Research.
Online Access:	http://psasir.upm.edu.my/id/eprint/6688/ http://psasir.upm.edu.my/id/eprint/6688/1/FSMB_2004_13.pdf

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