Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")

Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")

The effect of steaming duration on the linear expansion of "keropok" in relation to microstructure of starch in "keropok" gel was investigated . Tapioca starch (Manihot esculen tus), sago starch (Metroxylon sagu) and wheat starch (Triticum aestivum) were used . Linear expansio...

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書目詳細資料
主要作者:	Kyaw, Zay Ya
格式:	Thesis
語言:	English English
出版:	1998
主題:	Fishery products - Research. Steaming (Cooking). Starch.
在線閱讀:	http://psasir.upm.edu.my/id/eprint/9727/1/FSMB_1998_15_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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