Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method
‘Keropok’, a traditional Malaysian snack food composed of fish and flour, was successfully prepared by extrusion. The degree of expansion of the dried product on frying was measured as a function of extruder temperature and the ratio of fish to tapioca flour in the product. It was found that expansi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Science and Technology
1981
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15403/1/15403.pdf |