Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'

Cheow, CS, Kyaw, ZY, Howell, NK and Dzulkifly, MH (2004) Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok' JOURNAL OF FOOD QUALITY, 27 (1). pp. 1-12.

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Item Type:	Article
Authors :	Name Email ORCID Cheow, CS UNSPECIFIED UNSPECIFIED Kyaw, ZY UNSPECIFIED UNSPECIFIED Howell, NK n.howell@surrey.ac.uk UNSPECIFIED Dzulkifly, MH UNSPECIFIED UNSPECIFIED
Date :	1 March 2004
Identification Number :	https://doi.org/10.1111/j.1745-4557.2004.tb00633.x
Uncontrolled Keywords :	Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, FOOD SCIENCE & TECHNOLOGY, WHEAT-STARCH, AMYLOSE, MICROSTRUCTURE, GELATINIZATION, COOKING, CEREAL
Related URLs :	Author
Depositing User :	Symplectic Elements
Date Deposited :	17 May 2017 10:17
Last Modified :	17 May 2017 14:48
URI:	http://epubs.surrey.ac.uk/id/eprint/827179

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