Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials

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Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials

The aim of the present work was to investigate the effect of the addition of resistant starch (unmodified potato starch) on physicochemical properties and lipid stability of fried fish crackers packed in two types of packaging. Fish crackers added with one part of resistant starch were prepared, pac...

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Bibliographic Details
Main Authors:	Idris, Atiqah Aqilah, Wan Ibadullah, Wan Zunairah, Mustapha, Nor Afizah, Saari, Nazamid, Zainal Abedin, Nur Hanani, Shukri, Radhiah
Format:	Article
Language:	English
Published:	2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72374/ http://psasir.upm.edu.my/id/eprint/72374/1/Effect%20of%20addition%20of%20resistant%20starch%20on%20oxidative%20stability%20of%20fried%20fish%20crackers%20as%20influenced%20by%20storage%20temperatures%20and%20packaging%20materials.pdf

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