The effect of maturity stages of banana on the formation of acrylamide in banana fritters

Food Control

Volumn 32, Issue 2, 2013, Pages 386-391

  Daniali, G ^a   Jinap, S ^a   Hanifah, N L ^a,b   Hajeb, P ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

Acrylamide; Banana; Reducing sugars

Indexed keywords

EID: 84873598401     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.01.006     Document Type: Article

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