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NTIS 바로가기LWT- 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 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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