Effect of thawing conditions and corresponding frying temperatureprofiles on the formation of acrylamide in French fries
This study attempted to determine the effects of thawing conditions and corresponding frying tempera-ture profiles on the formation of acrylamide in French fries. Frozen par-fried potato strips were thawedunder three different conditions, at room temperature, using a chiller, and using a microwave....
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| Main Authors: | , , |
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| Format: | Non-Indexed Article |
| Language: | en |
| Published: |
2018
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| Online Access: | http://discol.umk.edu.my/id/eprint/7584/1/Effect%20of%20thawing%20conditions%20and%20corresponding%20frying%20temperatureprofiles%20on%20the%20formation%20of%20acrylamide%20in%20French%20fries.pdf http://discol.umk.edu.my/id/eprint/7584/ |
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