Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')
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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.
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 May 1999 | ||||||||||||||||||
| DOI : | 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 | ||||||||||||||||||
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| Depositing User : | Symplectic Elements | ||||||||||||||||||
| Date Deposited : | 17 May 2017 10:17 | ||||||||||||||||||
| Last Modified : | 24 Jan 2020 18:56 | ||||||||||||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/827203 |
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