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...

书目详细资料
主要作者:	Daniali, Gisia
格式:	Thesis
语言:	英语
出版:	2010
主题:	Acrylamide Bananas Banana products
在线阅读:	http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf

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