Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips

Journal of the Science of Food and Agriculture

Volumn 87, Issue 1, 2007, Pages 133-137

  Erdoǧdu, S Belgin ^a   Palazoǧlu, Tunç Koray ^a   Gökmen, Vural ^b   Şenyuva, Hamide Z ^c   Ekiz, H Ibrahim ^a  

^a MERSIN UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

^c SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY   (Turkey)

Author keywords

Acrylamide; French fries; Frying; Microwave pre cooking

Indexed keywords

SOLANUM TUBEROSUM;

EID: 33846093955     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2688     Document Type: Article

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