Development of extruded puffed corn-fish snack from silver carp (Hypophthalmicthys molitrix)
Corn-based snacks are generally well accepted but low in protein content due to the limited protein–based ingredient incorporated in the formulations. This is because the common extrusion technology used to produce the snack is basically developed for starch-based dough formulation. Incorporating fi...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2013
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/67399/1/FSTM%202013%2021%20IR.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|