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....

Full description

Saved in:
Bibliographic Details
Main Authors: Abdul Hamid, N., Omar, Syaliza, Sanny, M.
Format: Non-Indexed Article
Language:English
Published: 2018
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/
Tags: Add Tag
No Tags, Be the first to tag this record!