Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
Starch granules found at the centre of fish crackers ('keropok') which contained from 0 to 10% fish did not gelatinize after 2 h steaming. This was because of water movement from the centre to the periphery during steaming. A fish protein network started to develop in dough with a 15% fish...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Wiley
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112437/3/112437.pdf http://psasir.upm.edu.my/id/eprint/112437/ https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2001.00481.x |
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