Acrylamide content and quality characteristics of potatoes fried in different fryers;Contenuto in acrilammide e caratteristiche qualitative di patate fritte in differenti friggitrici

Industrie Alimentari

Volumn 45, Issue 460, 2006, Pages 766-771

  Romani, Santina ^a   Gasparri, Andrea ^a   Bacchiocca, Mara ^a   Cocci, Emiliano ^a   Rocculi, Pietro ^a   Dalla Rosa, Marco ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Acrylamide; Frying; Potatoes; Process parameters

Indexed keywords

SOLANUM TUBEROSUM;

EID: 33747078203     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (18)

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