Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')

• Main Authors: Cheow, C.S., Yu, S.Y., Howell, N.K., Che Man, Y., Muhammad, Karidah
• 格式: Article
• 语言: English
• 出版: Wiley 1999
• 在线阅读: http://psasir.upm.edu.my/id/eprint/115035/1/115035.pdf; http://psasir.upm.edu.my/id/eprint/115035/; https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(19990501)79:6%3C879::AID-JSFA295%3E3.0.CO;2-P

Light microscopy studies on the fish cracker gel and expanded product ('keropok') emphasised the role of fish proteins in the starch expansion process. The addition of salt (20 g kg-1) in the 'keropok' helped to distribute evenly the starch in the fish protein. Formation of thin...