The effect of biological (yeast) treatment conditions on acrylamide formation in deep-fried potatoes
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Title
The effect of biological (yeast) treatment conditions on acrylamide formation in deep-fried potatoes
Authors
Keywords
acrylamide, inhibition, yeast, sugar, potato
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 2, Pages 561-566
Publisher
Springer Nature
Online
2015-03-19
DOI
10.1007/s10068-015-0073-4
References
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