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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Published: |
John Wiley and Sons
2022
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/101923/ |