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...

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