Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter

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...

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Bibliographic Details
Main Authors:	Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah, Vangnai, Kanithaporn
Format:	Article
Published:	John Wiley and Sons 2022

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