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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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47049/1/FATIN%20NABILA.pdf http://eprints.usm.my/47049/ http://ethesis.usm.my:8080/jspui/ |
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