RELATIONSHIP BETWEEN PHYSICOCHEMICAL PROPERTIES OF STARCHES AND EXPANSION OF FISH CRACKER 'KEROPOK'
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2004.tb00633.x/fullpdf
Reference27 articles.
1. A Hypothesis for the Morphological Changes which Occur on Heating Lenticular Wheat Starch in Water
2. STUDIES ON MICROSTRUCTURAL CHANGES of PARBOILED and PUFFED RICE
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