PENGARUH SUHU DAN LAMA PEMANASAN TERHADAP PEMBENTUKAN AKRILAMIDA PADA PEMBUATAN MINYAK KELAPA DENGAN CARA PANAS
Acrylamide had been detected as contaminant in food products prepared at high temperature. The paper describes an analytical method development for the analysis of acrylamide in coconut oil and an experiment to investigate the influences of temperature and heating time on acrylamide formation in the...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/11524 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |