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Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

Kyaw, ZY, Yu, SY, Cheow, CS, Dzulkifly, MH and Howell, NK (2001) Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 36 (7). pp. 741-747.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Kyaw, ZYUNSPECIFIEDUNSPECIFIED
Yu, SYUNSPECIFIEDUNSPECIFIED
Cheow, CSUNSPECIFIEDUNSPECIFIED
Dzulkifly, MHUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 October 2001
Identification Number : 10.1046/j.1365-2621.2001.00481.x
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, FOOD SCIENCE & TECHNOLOGY, fish protein, gelatinization, microstructure, rheological properties, starch, water-holding capacity, GELATINIZED STARCH, PROTEIN, MICROSCOPY, SYSTEMS, GLUTEN, LIGHT, SHEAR, GEL
Related URLs :
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/827184

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