Effect of type of starch on the quality of fishballs
Fishballs were prepared from four types of starch: native tapioca, potato and corn starches and a modified stabilized waxy maize starch. Although fish balls made from tapioca, potato and corn starches were not significantly different in terms of colour, flavour and overall acceptability, potato-star...
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| Main Authors: | , |
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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/39129/1/Effect%20of%20type%20of%20starch%20on%20the%20quality%20of%20fishballs.pdf http://psasir.upm.edu.my/id/eprint/39129/ |
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