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...
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| 格式: | Thesis |
| 语言: | 英语 |
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2012
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/32367/1/FSTM%202012%2016R.pdf |