Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles

This work describes the effect of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared from a ratio of 1:1 fish:sago starch formulation. Three sets of 4 RCC cycles were performed on the fish crackers where each set was...

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Bibliographic Details

Main Authors:	Mohd Nor, Mohd Zuhair, A. Talib, Rosnita, Mohd Adzahan, Noranizan, Chin, Nyuk Ling, Hashim, Kamaruddin
Format:	Conference or Workshop Item
Language:	en
Published:	Faculty of Engineering, Universiti Putra Malaysia 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/50679/1/_TechnicalPapers_CAFEi2012_164.pdf http://psasir.upm.edu.my/id/eprint/50679/ http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_164.pdf
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