Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')

Fish cracker or more commonly known as 'keropok' in Malaysia is a popular snack food among countries in the ASEAN region. This work examines factors affecting 'keropok' quality such as the effect of fish proteins, salt. sugar, monosodium glutamate (MSG) on the gelatinisation o...

詳細記述

書誌詳細
第一著者: Cheow, Chong Seng
フォーマット: 学位論文
言語:English
English
出版事項: 1998
主題:
オンライン・アクセス:http://psasir.upm.edu.my/id/eprint/8395/1/FSMB_1998_16_A.pdf