Open AccessEffect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca
Author(s) -
Omotosho Omolola Elizabeth,
Sofowora Anuoluwapo,
Joy Omini
Publication year - 2017
Publication title -
american journal of food technology
Language(s) - English
Resource type - Journals
eISSN - 1557-458X
pISSN - 1557-4571
DOI - 10.3923/ajft.2017.385.389
Subject(s) - acrylamide , deep frying , food science , sugar , chemistry , musa × paradisiaca , reducing sugar , polymer , organic chemistry , copolymer
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