Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")

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Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")

The effect of steaming duration on the linear expansion of "keropok" in relation to microstructure of starch in "keropok" gel was investigated . Tapioca starch (Manihot esculen tus), sago starch (Metroxylon sagu) and wheat starch (Triticum aestivum) were used . Linear expansio...

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Bibliographic Details
Main Author:	Kyaw, Zay Ya
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Fishery products - Research. Steaming (Cooking). Starch.
Online Access:	http://psasir.upm.edu.my/id/eprint/9727/ http://psasir.upm.edu.my/id/eprint/9727/1/FSMB_1998_15_A.pdf

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