Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')

CS Cheow; SY Yu; NK Howell; YC Man; K Muhammad

doi:10.1002/(SICI)1097-0010(19990501)79:6<879::AID-JSFA295>3.3.CO;2-G

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Journal article

Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')

CS Cheow, SY Yu, NK Howell, YC Man and K Muhammad

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.79(6), pp.879-885

01/05/1999

DOI: https://doi.org/10.1002/(SICI)1097-0010(19990501)79:6<879::AID-JSFA295>3.3.CO;2-G

Abstract

Science & Technology

Life Sciences & Biomedicine

Physical Sciences

Agriculture

Multidisciplinary

Chemistry

Applied

Food Science & Technology

Agriculture

Chemistry

AGRICULTURE

MULTIDISCIPLINARY

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

tapioca starch

'keropok'

salt

fish muscle bundles

microscopy

linear expansion

THERMAL GELATION

EXTRUSION

SUGAR

ACTOMYOSIN

PROTEIN

FLOUR

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Title: Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')
Creators: CS Cheow
SY Yu
NK Howell
YC Man
K Muhammad
Publication Details: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.79(6), pp.879-885
Publisher: JOHN WILEY & SONS LTD
Date published: 01/05/1999
Date submitted: 17/05/2017
Identifiers: 99512991602346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')

Abstract

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