Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud
The objectives of this study were to determine the effect of using different concentration of maltitol (10% and 23%) and CMC (2% and 3%) on the oil content of potato crisps, and to determine the changes in the physicochemical properties in terms of moisture content, water activity, colour, texture a...
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| Format: | Student Project |
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Faculty of Applied Sciences
2013
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| Online Access: | http://ir.uitm.edu.my/id/eprint/9673/ |
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