Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder
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Published:2023-07
Issue:
Volume:20
Page:e01698
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ISSN:2468-2276
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Container-title:Scientific African
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language:en
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Short-container-title:Scientific African
Author:
El-Sayed Amr A.ORCID,
El-Maaty Samy M. Abu,
Abdelhady Magdy M.
Subject
Multidisciplinary
Cited by
4 articles.
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