Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud

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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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Bibliographic Details
Main Author:	Mat Saud, Bazilah
Format:	Student Project
Published:	Faculty of Applied Sciences 2013
Subjects:	Organic chemistry Chemical elements
Online Access:	https://ir.uitm.edu.my/id/eprint/9673/

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