Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)

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Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)

The effect of starch irradiation on the properties of fish crackers in relation to microstructure of starch in 'keropok' was investigated. Wheat, tapioca and sago starch were used. Linear expansion of 'keropok' was best when the swelling of granules, leaching of amylose and am...

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Bibliographic Details
Main Author:	Mohd Adzahan, Noranizan
Format:	Thesis
Language:	English English
Published:	2002
Subjects:	Food technology
Online Access:	http://psasir.upm.edu.my/id/eprint/8466/ http://psasir.upm.edu.my/id/eprint/8466/1/FSMB_2002_5%20UPMIR.pdf

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