Open AccessSea Grapes Paper Towel Enriched with Activated Carbon: A Practical Innovation to Reduce Acrylamide in Fried Food
Author(s) -
H.K. Permatasari,
F. Nurkolis,
W.B. Gunawan,
Dian Aruni Kumalawati,
M.N. Handoko,
D.N. Afifah,
K. Nisah,
Sitti Ahmiatri Saptari,
A Y.N.,
N.R. Fitriani,
R.S. Dewi,
A.R.D.P. Sanjaya
Publication year - 2022
Publication title -
journal of food quality and hazards control
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.18
H-Index - 10
eISSN - 2345-6825
pISSN - 2345-685X
DOI - 10.18502/jfqhc.9.2.10647
Subject(s) - acrylamide , food science , taste , activated carbon , chemistry , pulp (tooth) , organoleptic , organic chemistry , polymer , medicine , adsorption , pathology , copolymer
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