Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours
The physical characteristics of keropok made from various flours (glutinous rice, rice, wheat, sago, tapioca and corn) were studied. The amount of water used to wet the flour in the initial stages of making the keropok was very important, since it affected the linear expansion, oil absorption, elast...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Wiley
1989
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112666/ https://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740490312 |
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