Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixture of extruded fish cracker / Noorakmar Ab. Wahab
Fish cracker or more commonly known as keropok in Malaysia is popular snack food among countries in the ASEAN region. The main starchy flour component used is tapioca starch {Manihot esculentd) that gives cracker expansion which was strongly correlated with consumer preference. Very few studies have...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2012
|
| 在线阅读: | https://ir.uitm.edu.my/id/eprint/42475/1/42475.pdf https://ir.uitm.edu.my/id/eprint/42475/ |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|