Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')

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Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')

Fish cracker or more commonly known as 'keropok' in Malaysia is a popular snack food among countries in the ASEAN region. This work examines factors affecting 'keropok' quality such as the effect of fish proteins, salt. sugar, monosodium glutamate (MSG) on the gelatinisation o...

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Bibliographic Details
Main Author:	Cheow, Chong Seng
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Fishery products - Research - Malaysia. Fish protein concentrate - Malaysia.
Online Access:	http://psasir.upm.edu.my/id/eprint/8395/ http://psasir.upm.edu.my/id/eprint/8395/1/FSMB_1998_16_A.pdf

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