Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
High concentration of acrylamide had been identified in fried potato products. However, the effect of edible oils and fat-soluble vitamins toward acrylamide had yet to be determined clearly. The objectives of this study were firstly to determine the contribut...
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| 格式: | Thesis |
| 语言: | English |
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2020
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/85748/1/FSTM%202020%2014%20-%20IR.pdf |