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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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書誌詳細
主要な著者:	Shahmohammadi, Hamid Reza, Bakar, Jamilah, Abdul Rahman, Russly, Mohd Adzhan, Noranizan
フォーマット:	論文
言語:	English
出版事項:	Wiley-Blackwell 2014
オンライン･アクセス:	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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