Contribution of lipid towards acrylamide formation during intermittent frying of French fries
This study aims to investigate the influence of lipid towards acrylamide formation during intermittent frying of French fries. A total of 80 frying cycles were performed on par-fried potato strips in different vegetable oils namely as red palm olein, palm olein, sunflower oil and soybean oil while a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88259/1/ABSTRACT.pdf |