Studying the effects of nucleating agents on texture modification of puffed corn-fish snack
To improve textural attributes of puffed corn-fish snack, the effects of 1%, 1.5%, and 2% of calcium carbonate, magnesium silicate (talc), sodium bicarbonate as well as 5% and 10% of wheat bran (as the nucleating materials) on textural attributes were studied. Sensory evaluation, bulk density, expan...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/35520/1/Studying%20the%20effects%20of%20nucleating%20agents%20on%20texture%20modification%20of%20puffed%20corn.pdf http://psasir.upm.edu.my/id/eprint/35520/ http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12324/abstract |
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