Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles
This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to f...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34163/1/Increasing%20resistant%20starch%20content%20in%20fish%20crackers%20through%20repetitive%20cooking-chilling%20cycles.pdf |