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Citation: Zy. Kyaw et al., Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough, INT J FOOD, 36(7), 2001, pp. 741-747

Authors: Kyaw, ZY Cheow, CS Yu, SY Dzulkifly, MH

Citation: Zy. Kyaw et al., The effect of pressure cooking on the microstructure and expansion of fishcracker ('keropok'), J FOOD QUAL, 24(3), 2001, pp. 181-194

Authors: Kyaw, ZY Yu, SY Cheow, CS Dzulkifly, MH

Citation: Zy. Kyaw et al., Effect of steaming time on the linear expansion of fish crackers ('keropok'), J SCI FOOD, 79(11), 1999, pp. 1340-1344