Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)

Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)

The effect of starch irradiation on the properties of fish crackers in relation to microstructure of starch in 'keropok' was investigated. Wheat, tapioca and sago starch were used. Linear expansion of 'keropok' was best when the swelling of granules, leaching of amylose and am...

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书目详细资料
主要作者:	Mohd Adzahan, Noranizan
格式:	Thesis
语言:	English English
出版:	2002
主题:	Food technology
在线阅读:	http://psasir.upm.edu.my/id/eprint/8466/1/FSMB_2002_5%20UPMIR.pdf
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