Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

Published 2011 View Full Article

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Title
Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1138-1154
Publisher
Elsevier BV
Online
2011-08-08
DOI
10.1016/j.foodchem.2011.08.001

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