Effects of processing conditions on acrylamide levels in local tapioca chips
Acrylamide is a toxic chemical formed when certain starchy foods are cooked or processed. Generally, the production of acrylamide in food is associated with high temperature processing (cooking) method such as frying and baking. This study was carried out to investigate the effects of such processin...
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| 主要な著者: | , , |
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| フォーマット: | Journal Contribution |
| 言語: | English |
| 出版事項: |
2020
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| 主題: | |
| オンライン･アクセス: | http://agris.upm.edu.my:8080/dspace/handle/0/17093 |
| タグ: |
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