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Starch is one of food component that contribute in defining textural properties of carbohydrat base fried food. The difference of amylose and amylopectin content in starch plays an important role in microstructural properties of food and may cause any different expansion and crispness to fried food. This research had studied amylose content effect on batter expansion and crispness during frying. This research aimed to develop expansion and crispness kinetic model as initial volume and frying ...
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580 AGR 19 (1-4) 2006
Artikel Jurnal Universitas Indonesia Library
