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...
| Główni autorzy: | , , , |
|---|---|
| Format: | Artykuł |
| Język: | English |
| Wydane: |
Elsevier
2013
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| Dostęp online: | 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 |