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 expansion o...
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
1998
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| Online Zugang: | http://ethesis.upm.edu.my/id/eprint/4233/1/FSMB_1998_15_F.pdf |
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