Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method
‘Keropok’, a traditional Malaysian snack food composed of fish and flour, was successfully prepared by extrusion. The degree of expansion of the dried product on frying was measured as a function of extruder temperature and the ratio of fish to tapioca flour in the product. It was found that expansi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Institute of Food Science and Technology
1981
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15403/1/15403.pdf http://psasir.upm.edu.my/id/eprint/15403/ http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1981.tb00995.x/abstract |
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