The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok')
The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear exp...
| الحاوية / القاعدة: | Journal of Food Quality |
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| المؤلف الرئيسي: | |
| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Food and Nutrition Press Inc.
2001
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| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-0035402245&doi=10.1111%2fj.1745-4557.2001.tb00601.x&partnerID=40&md5=d52af9acc98d9f5dc7f5a3ae5971c79d |