Physico-Chemical, Thermal and Rheological Properties of Various Fish Protein-Sago Starch Formulas in Keropok Lekor
This study was conducted to investigate the interaction between fish protein and sago starch using keropok lekor as a model with the following objectives: to study the thermal and physical properties of the model, to optimize the contents used in the model based on their thermal and rheological prop...
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| 格式: | Thesis |
| 语言: | English English |
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2010
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/19643/1/FSTM_2010_14_F.pdf |