Reduction of acrylamide formation in potato slices during frying

LWT

Volumn 37, Issue 6, 2004, Pages 679-685

  Pedreschi, Franco ^a   Kaack, Karl ^b   Granby, Kit ^c  

^a UNIVERSITY OF CHILE   (Chile)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Acrylamide; Asparagine; Frying; Glucose; Potato slices; Reducing sugars

Indexed keywords

SOLANUM TUBEROSUM;

EID: 3042741135     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.03.001     Document Type: Article

References (21)

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