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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81061
Title: The Effect of Maturity Stages of Banana on the Formation of Acrylamide in Banana Fritters
Authors: G. Daniali
S. Jinap
Hanifah Nuryani Lioe
P. Hajeb
Issue Date: Aug-2013
Publisher: Food Control. ELSEVIER
Citation: Food Control. ELSEVIER; Vol.32; No.2; Agustus; 2013; Hal.386-391
URI: http://repository.ipb.ac.id/handle/123456789/81061
ISSN: 0956-7135
Appears in Collections:Food Science and Technology

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