Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud

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...

Full description

Bibliographic Details
Main Author: Mat Saud, Bazilah
Format: Student Project
Published: Faculty of Applied Sciences 2013
Subjects:
Organic chemistry
Chemical elements
Online Access:http://ir.uitm.edu.my/id/eprint/9673/

Similar Items

Similar Items