Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter
The ultrasonic (US)-treated batter mixtures of commercial methylcellulose (MC) as the fried potato strips' coating layer were demonstrated. The layer formed a rapid gel that absorbs the substrate's water content and related functional groups that contribute to acrylamide formation reductio...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
John Wiley and Sons
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101923/ https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15652 |
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