Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 49 (3), 369-377
- https://doi.org/10.1002/jsfa.2740490312
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Intermediate technology for fish cracker (‘keropok’) productionInternational Journal of Food Science & Technology, 1985
- An improved colorimetric procedure for determining apparent and total amylose in cereal and other starchesJournal of Cereal Science, 1983