Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'

CS Cheow; ZY Kyaw; NK Howell; MH Dzulkifly

doi:10.1111/j.1745-4557.2004.tb00633.x

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Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'

Journal article

Peer reviewed

Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'

CS Cheow, ZY Kyaw, NK Howell and MH Dzulkifly

JOURNAL OF FOOD QUALITY, Vol.27(1), pp.1-12

01/03/2004

DOI: https://doi.org/10.1111/j.1745-4557.2004.tb00633.x

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

WHEAT-STARCH

AMYLOSE

MICROSTRUCTURE

GELATINIZATION

COOKING

CEREAL

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Title: Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'
Creators: CS Cheow
ZY Kyaw
NK Howell
MH Dzulkifly
Publication Details: JOURNAL OF FOOD QUALITY, Vol.27(1), pp.1-12
Publisher: FOOD NUTRITION PRESS INC
Date published: 01/03/2004
Date submitted: 17/05/2017
Identifiers: 99515003202346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'

Abstract

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