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Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')

Cheow, CS, Yu, SY, Howell, NK, Man, YC and Muhammad, K (1999) Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok') JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 79 (6). pp. 879-885.

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Item Type: Article
Authors :
NameEmailORCID
Cheow, CS
Yu, SY
Howell, NKn.howell@surrey.ac.uk
Man, YC
Muhammad, K
Date : 1 May 1999
Identification Number : 10.1002/(SICI)1097-0010(19990501)79:6<879::AID-JSFA295>3.3.CO;2-G
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, tapioca starch, 'keropok', salt, fish muscle bundles, microscopy, linear expansion, THERMAL GELATION, EXTRUSION, SUGAR, ACTOMYOSIN, PROTEIN, FLOUR
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 19 Jun 2018 06:10
URI: http://epubs.surrey.ac.uk/id/eprint/827203

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