Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixture of extruded fish cracker / Noorakmar Ab. Wahab

• Main Author: Ab. Wahab, Noorakmar
• Format: Thesis
• Language: English
• Published: 2012
• Online Access: https://ir.uitm.edu.my/id/eprint/42475/1/42475.pdf; https://ir.uitm.edu.my/id/eprint/42475/

Fish cracker or more commonly known as keropok in Malaysia is popular snack food among countries in the ASEAN region. The main starchy flour component used is tapioca starch {Manihot esculentd) that gives cracker expansion which was strongly correlated with consumer preference. Very few studies have...