Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'
The influence of physicochemical properties of starches on expansion of 'keropok' was studied. Swelling power, solubility, and amylose leaching of a starch were dependent on the lipid and protein contents of the starch. The morphology of different starch granules used in 'keropok'...
| Published in: | Journal of Food Quality |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Food and Nutrition Press Inc.
2004
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-2342572949&doi=10.1111%2fj.1745-4557.2004.tb00633.x&partnerID=40&md5=dd3a23387735765c6620ffa983142483 |