Acrylamide formation in different batter formulations during microwave frying

Published 2008 View Full Article

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Title
Acrylamide formation in different batter formulations during microwave frying
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 1, Pages 17-22
Publisher
Elsevier BV
Online
2008-07-24
DOI
10.1016/j.lwt.2008.07.004

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