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

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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'...

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Bibliographic Details
Published in:	Journal of Food Quality
Main Author:	Cheow C.S.; Kyaw Z.Y.; Howell N.K.; Dzulkifly M.H.
Format:	Article
Language:	English
Published:	Food and Nutrition Press Inc. 2004
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

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