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

International Journal of Food Science and Technology

Volumn 36, Issue 7, 2001, Pages 741-747

  Kyaw, Z Y ^a   Yu, S Y ^a   Cheow, C S ^b   Dzulkifly, M H ^a   Howell, N K ^c  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI TEKNOLOGI MARA   (Malaysia)

^c UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Fish protein; Gelatinization; Microstructure; Rheological properties; Starch; Water holding capacity

Indexed keywords

EID: 0035538413     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00481.x     Document Type: Article

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