Studying the effects of nucleating agents on texture modification of puffed corn-fish snack

Journal of Food Science

Volumn 79, Issue 2, 2014, Pages

  Shahmohammadi, Hamid Reza ^a,b   Bakar, Jamilah ^a   Rahman, Russly Abdul ^a   Adzhan, Noranizan Mohd ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b IRANIAN FISHERIES RESEARCH ORGANIZATION   (Iran)

Author keywords

Fish; Magnesium silicate; Microstructure; Scanning electron microscopy; Snack

Indexed keywords

BICARBONATE; CALCIUM CARBONATE; FOOD ADDITIVE; MAGNESIUM SILICATE; MAGNESIUM TRISILICATE; TALC;

ANIMAL; ARTICLE; CARP; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; DIETARY FIBER; FAST FOOD; FISH; FOOD PREFERENCE; HUMAN; MAIZE; MALAYSIA; MECHANICS; MICROSTRUCTURE; PHYSICAL CHEMISTRY; PLANT SEED; SCANNING ELECTRON MICROSCOPY; SEA FOOD; SENSATION; SNACK; WHEAT;

FISH; MAGNESIUM SILICATE; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; SNACK;

ANIMALS; CALCIUM CARBONATE; CARPS; CONSUMER SATISFACTION; DIETARY FIBER; FAST FOODS; FISH PRODUCTS; FOOD ADDITIVES; FOOD PREFERENCES; HUMANS; MAGNESIUM SILICATES; MALAYSIA; MECHANICAL PHENOMENA; MICROSCOPY, ELECTRON, SCANNING; PHYSICOCHEMICAL PHENOMENA; SEEDS; SENSATION; SNACKS; SODIUM BICARBONATE; TALC; TRITICUM; ZEA MAYS;

EID: 84894281812     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12324     Document Type: Article

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