Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')
Light microscopy studies on the fish cracker gel and expanded product ('keropok') emphasised the role of fish proteins in the starch expansion process. The addition of salt (20 g kg-1) in the 'keropok' helped to distribute evenly the starch in the fish protein. Formation of thin...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115035/1/115035.pdf |