Physical Characteristics and Acceptability of The Keropok Crackers from Different Starches
Keropok crackers made of six different starches (tapioca, maize, arrowroot, cana, Arenga sago and Metroxylon sago) resulted in different extents of expansion, but this did not correlate with the amylopectin content. Keropok crackers with greater expansion was not neccesarilly more hygroscopic. Crisp...
| المؤلف الرئيسي: | |
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| التنسيق: | مقال |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
1994
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