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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| Những tác giả chính: | , , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
2018
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| Truy cập trực tuyến: | 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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