Increasing resistant starch content in fish crackers through various cooking-chilling conditions

Increasing resistant starch content in fish crackers through various cooking-chilling conditions

Fish cracker is one of the favourite snacks in Malaysia. However, studies on resistant starch (RS) in it have been paid little attention. Resistant starch is a starch that goes through the small intestine without being digested, providing a similar effect as dietary fibre. This RS can potentially be...

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書目詳細資料
主要作者:	Mohd Nor, Mohd Zuhair
格式:	Thesis
語言:	English
出版:	2012
主題:	Dried fishery products - Malaysia Fishery processing - Malaysia Fishery products - Malaysia
在線閱讀:	http://psasir.upm.edu.my/id/eprint/34034/1/FK%202012%204.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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