Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

Journal of the Science of Food and Agriculture

Volumn 87, Issue 15, 2007, Pages 2830-2836

  Sahin, Serpil ^a   Sumnu, Gulum ^a   Oztop, Mecit Halil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Colour; Microwave frying; Osmotic pretreatment; Potato

Indexed keywords

SOLANUM TUBEROSUM;

EID: 36749036246     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3034     Document Type: Article

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