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The Effect of Maturity Stages of Banana on the Formation of Acrylamide in Banana Fritters

dc.contributor.authorG. Daniali
dc.contributor.authorS. Jinap
dc.contributor.authorHanifah Nuryani Lioe
dc.contributor.authorP. Hajeb
dc.date.accessioned2016-06-17T06:12:49Z
dc.date.available2016-06-17T06:12:49Z
dc.date.issued2013-08
dc.identifier.citationFood Control. ELSEVIER; Vol.32; No.2; Agustus; 2013; Hal.386-391id
dc.identifier.issn0956-7135
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81061
dc.language.isoidid
dc.publisherFood Control. ELSEVIERid
dc.titleThe Effect of Maturity Stages of Banana on the Formation of Acrylamide in Banana Frittersid
dc.typeArticleid


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