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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English English |
| 出版: |
1998
|
| 主題: | |
| 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!
|