Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'
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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.
Full text not available from this repository.| Item Type: | Article | |||||||||||||||
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| Divisions : | Surrey research (other units) | |||||||||||||||
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| Date : | 1 March 2004 | |||||||||||||||
| DOI : | 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 | |||||||||||||||
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| Depositing User : | Symplectic Elements | |||||||||||||||
| Date Deposited : | 17 May 2017 10:17 | |||||||||||||||
| Last Modified : | 24 Jan 2020 18:55 | |||||||||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/827179 |
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