Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

Published 2011 View Full Article

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Title
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 6, Pages 1473-1476
Publisher
Elsevier BV
Online
2011-02-10
DOI
10.1016/j.lwt.2011.02.004

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