Reduction Of Oil Adsorption In Banana Fritter Balls: The Effect Of Hydrocolloid Substitution

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Reduction Of Oil Adsorption In Banana Fritter Balls: The Effect Of Hydrocolloid Substitution

The physicochemical properties of banana fritter balls and frying oil quality with substitution of hydrocolloids namely, modified corn starch, carboxylmethyl cellulose (CMC) and gellan gum, in wheat flour were studied. Batter of 100% wheat flour is used as the control samples. Hydrocolloids substitu...

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Bibliographic Details
Main Author:	Anuar, Fatin Nabila
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47049/ http://eprints.usm.my/47049/1/FATIN%20NABILA.pdf

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