Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’)
The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C,...
Ausführliche Beschreibung
Autor*in: |
YU, SWEE Y. [verfasserIn] LOW, SHEA L. [verfasserIn] |
---|
Format: |
E-Artikel |
---|
Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1992 |
---|
Schlagwörter: |
---|
Umfang: |
Online-Ressource |
---|
Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
---|---|
Übergeordnetes Werk: |
In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 27(1992), 5, Seite 0 |
Übergeordnetes Werk: |
volume:27 ; year:1992 ; number:5 ; pages:0 |
Links: |
---|
DOI / URN: |
10.1111/j.1365-2621.1992.tb01227.x |
---|
Katalog-ID: |
NLEJ239419200 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | NLEJ239419200 | ||
003 | DE-627 | ||
005 | 20210707084835.0 | ||
007 | cr uuu---uuuuu | ||
008 | 120426s1992 xx |||||o 00| ||und c | ||
024 | 7 | |a 10.1111/j.1365-2621.1992.tb01227.x |2 doi | |
035 | |a (DE-627)NLEJ239419200 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
100 | 1 | |a YU, SWEE Y. |e verfasserin |4 aut | |
245 | 1 | 0 | |a Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) |
264 | 1 | |a Oxford, UK |b Blackwell Publishing Ltd |c 1992 | |
300 | |a Online-Ressource | ||
336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
337 | |a nicht spezifiziert |b z |2 rdamedia | ||
338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
520 | |a The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. | ||
533 | |d 2007 |f Blackwell Publishing Journal Backfiles 1879-2005 |7 |2007|||||||||| | ||
650 | 4 | |a Energy saving | |
700 | 1 | |a LOW, SHEA L. |e verfasserin |4 aut | |
773 | 0 | 8 | |i In |t International journal of food science & technology |d Oxford [u.a.] : Wiley-Blackwell, 1987 |g 27(1992), 5, Seite 0 |h Online-Ressource |w (DE-627)NLEJ243926502 |w (DE-600)2016518-3 |x 1365-2621 |7 nnns |
773 | 1 | 8 | |g volume:27 |g year:1992 |g number:5 |g pages:0 |
856 | 4 | 0 | |u http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
912 | |a GBV_USEFLAG_U | ||
912 | |a ZDB-1-DJB | ||
912 | |a GBV_NL_ARTICLE | ||
951 | |a AR | ||
952 | |d 27 |j 1992 |e 5 |h 0 |
author_variant |
s y y sy syy s l l sl sll |
---|---|
matchkey_str |
article:13652621:1992----::tlztoopeeaiietpoatrhnhmnfcuefsa |
hierarchy_sort_str |
1992 |
publishDate |
1992 |
allfields |
10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
spelling |
10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
allfields_unstemmed |
10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
allfieldsGer |
10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
allfieldsSound |
10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
source |
In International journal of food science & technology 27(1992), 5, Seite 0 volume:27 year:1992 number:5 pages:0 |
sourceStr |
In International journal of food science & technology 27(1992), 5, Seite 0 volume:27 year:1992 number:5 pages:0 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
topic_facet |
Energy saving |
isfreeaccess_bool |
false |
container_title |
International journal of food science & technology |
authorswithroles_txt_mv |
YU, SWEE Y. @@aut@@ LOW, SHEA L. @@aut@@ |
publishDateDaySort_date |
1992-01-01T00:00:00Z |
hierarchy_top_id |
NLEJ243926502 |
id |
NLEJ239419200 |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ239419200</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707084835.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1992 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1992.tb01227.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ239419200</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">YU, SWEE Y.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1992</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Energy saving</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">LOW, SHEA L.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International journal of food science & technology</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1987</subfield><subfield code="g">27(1992), 5, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243926502</subfield><subfield code="w">(DE-600)2016518-3</subfield><subfield code="x">1365-2621</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:27</subfield><subfield code="g">year:1992</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">27</subfield><subfield code="j">1992</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
series2 |
Blackwell Publishing Journal Backfiles 1879-2005 |
author |
YU, SWEE Y. |
spellingShingle |
YU, SWEE Y. misc Energy saving Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) |
authorStr |
YU, SWEE Y. |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)NLEJ243926502 |
format |
electronic Article |
delete_txt_mv |
keep |
author_role |
aut aut |
collection |
NL |
publishPlace |
Oxford, UK |
remote_str |
true |
illustrated |
Not Illustrated |
issn |
1365-2621 |
topic_title |
Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Energy saving |
publisher |
Blackwell Publishing Ltd |
publisherStr |
Blackwell Publishing Ltd |
topic |
misc Energy saving |
topic_unstemmed |
misc Energy saving |
topic_browse |
misc Energy saving |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
zu |
hierarchy_parent_title |
International journal of food science & technology |
hierarchy_parent_id |
NLEJ243926502 |
hierarchy_top_title |
International journal of food science & technology |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)NLEJ243926502 (DE-600)2016518-3 |
title |
Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) |
ctrlnum |
(DE-627)NLEJ239419200 |
title_full |
Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) |
author_sort |
YU, SWEE Y. |
journal |
International journal of food science & technology |
journalStr |
International journal of food science & technology |
isOA_bool |
false |
recordtype |
marc |
publishDateSort |
1992 |
contenttype_str_mv |
zzz |
container_start_page |
0 |
author_browse |
YU, SWEE Y. LOW, SHEA L. |
container_volume |
27 |
physical |
Online-Ressource |
format_se |
Elektronische Aufsätze |
author-letter |
YU, SWEE Y. |
doi_str_mv |
10.1111/j.1365-2621.1992.tb01227.x |
author2-role |
verfasserin |
title_sort |
utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) |
title_auth |
Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) |
abstract |
The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. |
abstractGer |
The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. |
abstract_unstemmed |
The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. |
collection_details |
GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE |
container_issue |
5 |
title_short |
Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) |
url |
http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x |
remote_bool |
true |
author2 |
LOW, SHEA L. |
author2Str |
LOW, SHEA L. |
ppnlink |
NLEJ243926502 |
mediatype_str_mv |
z |
isOA_txt |
false |
hochschulschrift_bool |
false |
doi_str |
10.1111/j.1365-2621.1992.tb01227.x |
up_date |
2024-07-06T07:26:20.163Z |
_version_ |
1803813682061246464 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ239419200</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707084835.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1992 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1992.tb01227.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ239419200</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">YU, SWEE Y.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1992</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Energy saving</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">LOW, SHEA L.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International journal of food science & technology</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1987</subfield><subfield code="g">27(1992), 5, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243926502</subfield><subfield code="w">(DE-600)2016518-3</subfield><subfield code="x">1365-2621</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:27</subfield><subfield code="g">year:1992</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">27</subfield><subfield code="j">1992</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
score |
7.3996124 |