The effect of maturity stages of banana on the formation of acrylamide in banana fritters

The effect of maturity stages of banana on the formation of acrylamide in banana fritters

The effect of maturity stages of two varieties of banana (Musaparadisiaca variety Awak and Abu) on the formation of acrylamide was obtained in banana fritters, the most mature banana had significantly (p < 0.05) higher concentrations of reducing sugars; however, the concentrations of free amino a...

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Bibliographic Details
Main Authors: Daniali, Gisia, Selamat, Jinap, Hanifah Lioe, Nuryani, Hajeb, Parvaneh
Format: Article
Language:English
Published: Elsevier 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30537/
http://psasir.upm.edu.my/id/eprint/30537/1/The%20effect%20of%20maturity%20stages%20of%20banana%20on%20the%20formation%20of%20acrylamide%20in%20banana%20fritters.pdf

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