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

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

21

Citations

14

References

2001

Year

Zay Ya Kyaw, Shi-Qi Yu, C. S. Cheow, M.H. Dzulkifly, Nazlin K. Howell

International Journal of Food Science & Technology

EngineeringMechanicsMechanical EngineeringFood StructureFood MicrostructureFish CrackerRheologyViscoelastic PropertiesFood EngineeringSoft MatterMechanics Of Materials

References

	Year	Citations

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