Effect of Fish Proteins, Salt, Sugar and Monosodium Glutamate on the Microstructural, Rheological and Physico-Chemical Properties of Fish Cracker ('Keropok')

• المؤلف الرئيسي: Cheow, Chong Seng
• التنسيق: أطروحة
• اللغة: English; English
• منشور في: 1998
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/8395/1/FSMB_1998_16_A.pdf; http://psasir.upm.edu.my/id/eprint/8395/

Fish cracker or more commonly known as 'keropok' in Malaysia is a popular snack food among countries in the ASEAN region. This work examines factors affecting 'keropok' quality such as the effect of fish proteins, salt. sugar, monosodium glutamate (MSG) on the gelatinisation o...