HIGHLIGHTS
- who: Mingchih Fang and collaborators from the Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan have published the research: Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits, in the Journal: Polymers 2022, 14, 3961. of /2022/
- what: This study evaluated the effects of sodium alginate pectin and chitosan addition (0.5-1.5%) on the physicochemical properties including pH water activity moisture content color values hardness diameter thickness spread ratio antioxidant activities and sensory scores of biscuits in air frying . . .
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