Correlation of acrylamide with precursors and colour in frozen par-fried french fries
The aim of this study was to verify the occurrence of acrylamide formation after final frying and to study the correlation of acrylamide content with amino acids, reducing sugars and moisture content in frozen French fries samples, also to investigate acrylamide formation and reducing sugar content...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2012
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/32367/1/FSTM%202012%2016R.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|