Arsip Cofa No. C 065
Daftar Pustaka :
Cheow, C. S., S.Y. Yu, N.K. Howell, Y.C. Man and K. Muhammad. 1999. Effect of Fish, Starch and Salt Contents On The Microstructure and Expansion of Fish Crackers (‘Keropok’). Journal of the Science of Food and Agriculture, Vol. 79, Issue 6, pp. 879 – 885
Cheow, C.S., Z.Y. Kyaw, N.K. Howell and M.H. Dzulkifly. 2004. Relationship Between Physicochemical Properties of Starches and Expansion of Fish Cracker ‘Keropok’. Journal of Food Quality, Vol. 27, Issue 1, pp. 1 – 12
Kyaw, Z.Y., S.Y. Yu, C.S. Cheow, M.H. Dzulkifly and N.K. Howell. 2001. Effect of Fish to Starch Ratio on Viscoelastic Properties and Microstructure of Fish Cracker (‘Keropok’) Dough. International Journal of Food Science & Technology, Vol. 36, Issue 7, pp. 741 – 747
Siaw, C.L., A.Z. Idrus and S.Y. Yu. 1985. Intermediate Technology for Fish Cracker (‘Keropok’) Production. International Journal of Food Science & Technology, International Journal of Food Science & Technology, Vol. 20, Issue 1, pp. 17 – 21
Yaw, Z., S. Yu, C. Cheow and M. Dzulkifly. 1999. Effect of Steaming Time on The Linear Expansion of Fish Crackers (‘keropok’). Journal of the Science of Food and Agriculture, Vol. 79, Issue 11, pp. 1340 – 1344
Yu, S.Y. 1992. Oreochromis mossambicus in Fish Crackers (“Keropok”). Asean Food Journal, vol. 7, no.1, pp. 51 – 53
Yu, S.Y., J.R. Mitchell and A. Abdullah. 1981. Production and Acceptability Testing of Fish Crackers (‘Keropok’) Prepared by The Extrusion Method. International Journal of Food Science & Technology, Vol. 16, Issue 1, pp. 51 – 58
Yu, S. Y. and S.L. Low. 1992. Utilization of Pre-Gelatinized Tapioca Starch in The Manufacture of A Snackfood, Fish Cracker (‘Keropok’). International Journal of Food Science & Technology, Vol. 27, Issue 5, pp. 593 – 596
Yu, S.Y. and Tan, L.K. 1990. Acceptability of Crackers (‘Keropok’) With Fish Protein Hydrolysate. International Journal of Food Science & Technology, vol. 25, issue 2, pp. 204 – 208
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