EFFECT OF SOME PRETREATMENT ON LEVELS OF ACRYLAMIDE IN SOME PROCESSING FOODS
Areej Bassam Abdul - Aziz Sinjillawi;
Abstract
The aim of this study is to investigate the proximate chemical composition of potato chips, and French fries as well as coffee to carry out the analysis of sugars in processed potatoes and coffee by HPLC was to shed light the factors affecting the reduct
Other data
| Title | EFFECT OF SOME PRETREATMENT ON LEVELS OF ACRYLAMIDE IN SOME PROCESSING FOODS | Authors | Areej Bassam Abdul - Aziz Sinjillawi | Keywords | EFFECT OF SOME PRETREATMENT ON LEVELS OF ACRYLAMIDE IN SOME PROCESSING FOODS | Issue Date | 2009 | Description | The aim of this study is to investigate the proximate chemical composition of potato chips, and French fries as well as coffee to carry out the analysis of sugars in processed potatoes and coffee by HPLC was to shed light the factors affecting the reduct |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| Binder1.pdf | 369.28 kB | Adobe PDF | View/Open |
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