Mitigation measures for acrylamide reduction in dough-based...

  • Main
  • 2018 / 08
  • Mitigation measures for acrylamide reduction in dough-based...
Food Additives & Contaminants Part A 2018 / 08

Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying

Bertuzzi, Terenzio, Mulazzi, Annalisa, Rastelli, Silvia, Sala, Luca, Pietri, Amedeo
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Additives & Contaminants: Part A
DOI:
10.1080/19440049.2018.1512757
Date:
August, 2018
File:
PDF, 1008 KB
english, 2018
Conversion to is in progress
Conversion to is failed