Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system
This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm super olein (RPSO), sunflower oil (SFO), and soybean oil (SBO), were used for a total...
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| Format: | Thesis |
| Language: | English |
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2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/104725/1/SITI%20NUR%20SYAHIRAH%20BINTI%20AHMAD%20-%20IR.pdf |