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Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM

LWT- Food science and technology, v.89, 2018년, pp.248 - 254  

Ramesh, Reshma (Department of Fish Processing Technology, School of Harvest and Post Harvest Technology, Fisheries College and Research Institute, Thoothukudi 628008, India) ,  Jeya Shakila, R. (Department of Fish Quality Assurance and Management, School of Harvest and Post Harvest Technology, Fisheries College and Research Institute, Thoothukudi 628008, India) ,  Sivaraman, B. (Department of Fish Quality Assurance and Management, School of Harvest and Post Harvest Technology, Fisheries College and Research Institute, Thoothukudi 628008, India) ,  Ganesan, P. (Department of Fish Processing Technology, School of Harvest and Post Harvest Technology, Fisheries College and Research Institute, Thoothukudi 628008, India) ,  Velayutham, P. (Department of Fish Processing Technology, School of Harvest and Post Harvest Technology, Fisheries College and Research Institute, Thoothukudi 628008, India)

Abstract AI-Helper 아이콘AI-Helper

Abstract Fish crackers were prepared by blending lean fish (Nemipterus japonicus) along with tapioca, corn and sago in the proportion 40:60 (cooked fish: starch) to optimize the gelatinization conditions in order to improve the expansion and crispiness using Response Surface Methodology (RSM). The ...

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