Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars
Liyanage, Dilumi W.K., Yevtushenko, Dmytro P., Konschuh, Michele, Bizimungu, Benoît, Lu, Zhen-XiangJournal:
Food Control
DOI:
10.1016/j.foodcont.2020.107452
Date:
July, 2020
File:
PDF, 1.80 MB
2020