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

标题
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 6, Pages 1473-1476
出版商
Elsevier BV
发表日期
2011-02-10
DOI
10.1016/j.lwt.2011.02.004

向作者/读者发起求助以获取更多资源

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now