Effect of rice starch on the linear expansion of fish crackers (keropok)

Fish crackers containing a ratio of tapioca starch rice starch of 80:20 were acceptable in terms of linear expansion. Any further increase in the concentration of rice starch into the formulation resulted in an unacceptable level of expansion. The reduced expansion has been related to the viscoelast...

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Main Author: Yu, Swee Yean
Format: Article
Language:English
Published: John Wiley & Sons 1993
Online Access:http://psasir.upm.edu.my/id/eprint/39108/1/Effect%20of%20rice%20starch%20on%20the%20linear.pdf
http://psasir.upm.edu.my/id/eprint/39108/
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Institution: Universiti Putra Malaysia
Language: English
id my.upm.eprints.39108
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spelling my.upm.eprints.391082015-07-08T01:31:22Z http://psasir.upm.edu.my/id/eprint/39108/ Effect of rice starch on the linear expansion of fish crackers (keropok) Yu, Swee Yean Fish crackers containing a ratio of tapioca starch rice starch of 80:20 were acceptable in terms of linear expansion. Any further increase in the concentration of rice starch into the formulation resulted in an unacceptable level of expansion. The reduced expansion has been related to the viscoelastic nature and cross-linking ability of rice proteins. John Wiley & Sons 1993 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39108/1/Effect%20of%20rice%20starch%20on%20the%20linear.pdf Yu, Swee Yean (1993) Effect of rice starch on the linear expansion of fish crackers (keropok). Tropical Science, 33 (3). pp. 319-321. ISSN 0041-3291
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Fish crackers containing a ratio of tapioca starch rice starch of 80:20 were acceptable in terms of linear expansion. Any further increase in the concentration of rice starch into the formulation resulted in an unacceptable level of expansion. The reduced expansion has been related to the viscoelastic nature and cross-linking ability of rice proteins.
format Article
author Yu, Swee Yean
spellingShingle Yu, Swee Yean
Effect of rice starch on the linear expansion of fish crackers (keropok)
author_facet Yu, Swee Yean
author_sort Yu, Swee Yean
title Effect of rice starch on the linear expansion of fish crackers (keropok)
title_short Effect of rice starch on the linear expansion of fish crackers (keropok)
title_full Effect of rice starch on the linear expansion of fish crackers (keropok)
title_fullStr Effect of rice starch on the linear expansion of fish crackers (keropok)
title_full_unstemmed Effect of rice starch on the linear expansion of fish crackers (keropok)
title_sort effect of rice starch on the linear expansion of fish crackers (keropok)
publisher John Wiley & Sons
publishDate 1993
url http://psasir.upm.edu.my/id/eprint/39108/1/Effect%20of%20rice%20starch%20on%20the%20linear.pdf
http://psasir.upm.edu.my/id/eprint/39108/
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