Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters

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Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters

Malaysians consume considerable amount of fried and baked banana-based snacks, which have potential amount of acrylamide content. This study was carried out to a) determine acrylamide in Malaysian banana based snacks by gas chromatography- mass spectrometry, b) to study the effect of maturity sta...

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Bibliographic Details
Main Author:	Daniali, Gisia
Format:	Thesis
Language:	English
Published:	2010
Subjects:	Acrylamide Bananas Banana products
Online Access:	http://psasir.upm.edu.my/id/eprint/12365/ http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf

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