Open AccessInfluence of Using Coconut, Palm, and Corn Oils as Frying Medium on Concentration of Acrylamide in Fried Tempe
Author(s) -
Muchtaridi Muchtaridi,
J. Levita,
D. U. C. Rahayu,
Hayatul Rahmi
Publication year - 2012
Publication title -
food and public health
Language(s) - English
Resource type - Journals
eISSN - 2162-9412
pISSN - 2162-8440
DOI - 10.5923/j.fph.20120202.04
Subject(s) - tempe , acrylamide , food science , palm , coconut oil , chemistry , palm oil , organic chemistry , polymer , copolymer , physics , quantum mechanics