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...

وصف كامل

التفاصيل البيبلوغرافية
المؤلف الرئيسي: Daniali, Gisia
التنسيق: أطروحة
اللغة:الإنجليزية
منشور في: 2010
الموضوعات:
Acrylamide
Bananas
Banana products
الوصول للمادة أونلاين:http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf

الانترنت

http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf

مواد مشابهة