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...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/67399/1/FSTM%202013%2021%20IR.pdf |
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