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...
| 出版年: | Journal of Food Quality |
|---|---|
| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Food and Nutrition Press Inc.
2001
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| オンライン･アクセス: | 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 |