View of Effects of Pretreatment and Frying Temperature on Oil Content, Acrylamide Formation, Color, Texture, and Sensory Acceptance of Kerupuk Sanjai Cassava Chips from Bukittinggi, West Sumatra

Return to Article Details Effects of Pretreatment and Frying Temperature on Oil Content, Acrylamide Formation, Color, Texture, and Sensory Acceptance of Kerupuk Sanjai Cassava Chips from Bukittinggi, West Sumatra Download Download PDF