Effect of blanching and pectin coating as pre-frying treatments to reduce acrylamide formation in banana chips

International Food Research Journal

Volumn 22, Issue 3, 2015, Pages 936-942

  Suyatma, N E ^a   Ulfah, K ^a   Prangdimurti, E ^a   Ishikawa, Y ^b  

^a BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Acrylamide; Acrylamide reduction; Banana chips; Blanching; Pectin coating

Indexed keywords

EID: 84930246163     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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