Effects of cooking temperature in repetitive cooking-chilling cycles on resistant starch content and quality characteristics of fish crackers
This work describes the effects of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared in a ratio of 1:1 fish to sago starch formulation. In this work, three sets of four RCC cycles were performed on fish crackers, in...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16138/1/12%20JST-0520-2014%20Cafei%20Rev1.pdf |