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Effect of rice starch on the linear expansion of fish crackers (keropok)


Citation

Yu, Swee Yean (1993) Effect of rice starch on the linear expansion of fish crackers (keropok). Tropical Science, 33 (3). pp. 319-321. ISSN 0041-3291

Abstract / Synopsis

Fish crackers containing a ratio of tapioca starch rice starch of 80:20 were acceptable in terms of linear expansion. Any further increase in the concentration of rice starch into the formulation resulted in an unacceptable level of expansion. The reduced expansion has been related to the viscoelastic nature and cross-linking ability of rice proteins.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
Universiti Pertanian Malaysia
Publisher: John Wiley & Sons
Keywords: Rice starch; Expansion; Fish crackers
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 07 Jul 2015 16:36
Last Modified: 08 Jul 2015 09:31
URI: http://psasir.upm.edu.my/id/eprint/39108
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