Temperature and slice size dependences of acrylamide in potato fries
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DOI: 10.1111/jfpp.14270
Abstract: In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10,… read more here.
Keywords: acrylamide potato; slice size; size; formation ... See more keywords