@article{oai:k-kentan.repo.nii.ac.jp:00001372,
 author = {小住, フミ子 and 北崎, 康子 and OZUMI, Fumiko and KITAZAKI, Yasuko},
 month = {Dec},
 note = {Kerupuk has various kinds which is mainly made tapioka starch, mixing food additives. It is one of traditional foods which Indonesian like eating, large-sized rice-cake sweets including shrimps fried in coconut oil. This time we gave an analysis of goods on the market. We experimentally made kerupuk from four kinds of starch (tapioka, sweet potato, potato and corn), mixing food additives such as eggs and milk, and fried it in four cooking oils (coconut oil, camellia oil, sunflower oil and soybean oil) to measure the rate of swelling and the hardness. The results were as follows : In the comparison of kerupuk including animal food additives such as shrimps and fish with one including botanical food additives such as garlic and potato, the former swelled larger than the latter. The quantity of water contained in kerupuk ranged from 10.3% to 11.3%. Our experiment might be only preliminary, because we did not carry on experiments on comparing the numerical value of kerupuk we made tentatively with that of goods on the market. Judging from the properties of saturated fatty acid such as coconut oil and those of unsaturated fatty acid such as oil or sunflower oil, kerupuk fried in coconut oil was softer and smoother to the touch, crunchier and not stichier, at an ordinary temperature., 4, KJ00000066294},
 pages = {17--24},
 title = {インドネシアのクルプックについて},
 volume = {47},
 year = {1996},
 yomi = {オズミ, フミコ and キタザキ, ヤスコ}
}