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...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2010
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf http://psasir.upm.edu.my/id/eprint/12365/ |
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