Lactic Acid Fermentation Reduces Acrylamide Formation and...

Journal of Food Science 2006 Vol. 71; Iss. 1

Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries

Pernille Baardseth, Hans Blom, Grete Skrede, Liv T. Mydland, Anders Skrede, Erik Slinde
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Volume:
71
Year:
2006
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2006.tb12384.x
File:
PDF, 1.53 MB
english, 2006
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