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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2021
|
| 主题: | |
| 在线阅读: | https://ir.uitm.edu.my/id/eprint/59738/1/59738.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
成为第一个发表评论!