Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

ZY Kyaw; SY Yu; CS Cheow; MH Dzulkifly; NK Howell

doi:10.1046/j.1365-2621.2001.00481.x

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Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

Journal article

Peer reviewed

Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

ZY Kyaw, SY Yu, CS Cheow, MH Dzulkifly and NK Howell

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.36(7), pp.741-747

01/10/2001

DOI: https://doi.org/10.1046/j.1365-2621.2001.00481.x

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

fish protein

gelatinization

microstructure

rheological properties

starch

water-holding capacity

GELATINIZED STARCH

PROTEIN

MICROSCOPY

SYSTEMS

GLUTEN

LIGHT

SHEAR

GEL

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Title: Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
Creators: ZY Kyaw
SY Yu
CS Cheow
MH Dzulkifly
NK Howell
Publication Details: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.36(7), pp.741-747
Publisher: BLACKWELL SCIENCE LTD
Date published: 01/10/2001
Date submitted: 17/05/2017
Identifiers: 99512355702346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

Abstract

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