Effect of steaming time on the linear expansion of fish crackers ('keropok')

• 主要な著者: Kyaw, Z.Y., Yu, S.Y., Cheow, C.S., Dzulkifly, M.H.
• フォーマット: 論文
• 言語: English
• 出版事項: Society of Chemical Industry 1999
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/115673/1/115673.pdf; http://psasir.upm.edu.my/id/eprint/115673/; https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199908)79:11%3C1340::AID-JSFA352%3E3.0.CO;2-C

The effect of steaming time on 'keropok' was studied. The morphology of the starch granules in keropok gel at different steaming times was examined using scanning electron microscopy (SEM). There was an optimum time for the steaming of keropok which gave the best linear expansion and harde...