Effect of slice thickness on the acceptability of fish crackers ('keropok')
Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickne...
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| Format: | Article |
| Language: | English |
| Published: |
John Wiley & Sons
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34031/1/a57%20-%20effect%20of%20slice%20thickness.pdf http://psasir.upm.edu.my/id/eprint/34031/ |
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