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Reduction Of Oil Adsorption In Banana Fritter Balls: The Effect Of Hydrocolloid Substitution

The physicochemical properties of banana fritter balls and frying oil quality with substitution of hydrocolloids namely, modified corn starch, carboxylmethyl cellulose (CMC) and gellan gum, in wheat flour were studied. Batter of 100% wheat flour is used as the control samples. Hydrocolloids substitu...

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書目詳細資料
主要作者:	Anuar, Fatin Nabila
格式:	Monograph
語言:	English
出版:	Universiti Sains Malaysia 2020
主題:	T1-995 Technology(General)
在線閱讀:	http://eprints.usm.my/47049/1/FATIN%20NABILA.pdf http://eprints.usm.my/47049/ http://ethesis.usm.my:8080/jspui/
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