Cracker “Keropok”: A review on factors influencing expansion

Cracker “keropok” is a popular snack food product in ASEAN community which has high potential economical impact. This review has accomplished two main objectives. Firstly it summarizes the key results from prior work, and enables the reader to easily find the key references on starch hydrothermal behavior related to keropok manufacturing, among other key issues discussed. Secondly, it identifies several gaps in current knowledge that can be addressed by further research, to facilitate quality improvements and quality monitoring in future industry scale manufacturing processes.