| dc.contributor.author | Peranginangin, Rosmawaty | |
| dc.contributor.author | Fawzya, Yusro Nuri | |
| dc.contributor.author | Sugiyono | |
| dc.contributor.author | Muljanah, Ijah | |
| dc.contributor.editor | Hooi, Kok Kuang | |
| dc.contributor.editor | Low, Lai Kim | |
| dc.contributor.editor | Lim, Pang Yong | |
| dc.date.accessioned | 2019-05-27T09:11:28Z | |
| dc.date.available | 2019-05-27T09:11:28Z | |
| dc.date.issued | 1997 | |
| dc.identifier.citation | Peranginangin, R., Fawzya, Y. N., Sugiyono, & Muljanah, I. (1997). Food additives and effect of thickness on fish crackers quality. In K. K. Hooi, L. K. Low, & P. Y. Lim (Eds.), Proceedings of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, Singapore, 29 October - 1 November 1996 (pp. 106-114). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center. | en |
| dc.identifier.isbn | 9810088639 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12066/4835 | |
| dc.description.abstract | Investigation on the effects of the use of 0.2% food additives (sodium bicarbonate, sodium polyphosphate and ammonium bicarbonate) on the cracker quality has been conducted. Crackers were made from sago and fortified with 25% offish meat (Congresox talabon). Cracker thickness studied were 2, 3 and 4 mm. The cracker quality was evaluated in terms of expansion volume and crispiness. The results showed that crackers with sodium bicarbonate addition and 2 mm thickness had the highest volumetric expansion and crispiness followed by sodium polyphosphate and ammonium bicarbonate. | en |
| dc.language.iso | en | en |
| dc.publisher | Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | en |
| dc.title | Food additives and effect of thickness on fish crackers quality | en |
| dc.type | Conference paper | en |
| dc.citation.spage | 106 | |
| dc.citation.epage | 114 | |
| dc.citation.conferenceTitle | Proceedings of the Seminar on the Advances in Fish Processing Technology in Southeast Asia in Relation to Quality Management, Singapore, 29 October - 1 November 1996 | en |
