Acrylamide in deep-fried snacks of India
Author:
Publisher
Informa UK Limited
Subject
Public Health, Environmental and Occupational Health,Toxicology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19393210.2014.894141
Reference42 articles.
1. Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
2. Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity
3. Acrylamide in French Fries: Influence of Free Amino Acids and Sugars
4. Acrylamide in Caribbean foods – Residual levels and their relation to reducing sugar and asparagine content
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