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...
保存先:
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2012
|
| オンライン･アクセス: | https://ir.uitm.edu.my/id/eprint/42475/1/42475.pdf https://ir.uitm.edu.my/id/eprint/42475/ |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
このレコードへの初めてのコメントを付けませんか!