Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')

Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')

Fish cracker or more commonly known as 'keropok' in Malaysia is a popular snack food among countries in the ASEAN region. This work examines factors affecting 'keropok' quality such as the effect of fish proteins, salt. sugar, monosodium glutamate (MSG) on the gelatinisation o...

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書目詳細資料
主要作者:	Cheow, Chong Seng
格式:	Thesis
語言:	English English
出版:	1998
主題:	Fishery products - Research - Malaysia. Fish protein concentrate - Malaysia.
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8395/1/FSMB_1998_16_A.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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