Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters

Malaysians consume considerable amount of fried and baked banana-based snacks, which have potential amount of acrylamide content. This study was carried out to a) determine acrylamide in Malaysian banana based snacks by gas chromatography- mass spectrometry, b) to study the effect of maturity sta...

書誌詳細
第一著者:	Daniali, Gisia
フォーマット:	学位論文
言語:	英語
出版事項:	2010
主題:	Acrylamide Bananas Banana products
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf

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