Effects of hydrocolloids on physicochemical properties, acrylamide formation and acceptability of Pisang Awak (Musa acuminata x balbisiana cv.) fritters / Maryam ‘Afifah Abdul Latif

Banana fritters are common snacks food among Malaysians. The high oil and acrylamide content in such products are of concern owing to its association with obesity, cancer and related health disorder. Thus, reducing and minimising the fat and acrylamide content of fried foods by application of hydroc...

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Bibliographic Details
Main Author: Abdul Latif, Maryam ‘Afifah
Format: Thesis
Published: 2021
Online Access:https://ir.uitm.edu.my/id/eprint/59738/1/59738.pdf
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