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EFFECT OF FISH PROTEIN, SALT, SUGAR, AND MONOSODIUM GLUTAMATE ON THE GELATINIZATION OF STARCH IN FISH-STARCH MIXTURES

โœ Scribed by CHONG SENG CHEOW; SWEE YEAN YU

Book ID
111340125
Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
631 KB
Volume
21
Category
Article
ISSN
0145-8892

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Light microscopy studies on the ยฎsh cracker gel and expanded product (`keropok') emphasised the role of ยฎsh proteins in the starch expansion process. The addition of salt (20 g kg ร€1 ) in the `keropok' helped to distribute evenly the starch in the ยฎsh protein. Formation of thin ยฎsh muscle bundles as