Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud
The objectives of this study were to determine the effect of using different concentration of maltitol (10% and 23%) and CMC (2% and 3%) on the oil content of potato crisps, and to determine the changes in the physicochemical properties in terms of moisture content, water activity, colour, texture a...
| Main Author: | |
|---|---|
| Format: | Student Project |
| Published: |
Faculty of Applied Sciences
2013
|
| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/9673/ |