Author:
Akkurt Kübra,Mogol Burçe Ataç,Gökmen Vural
Reference47 articles.
1. Approved methods of analysis, 11th ed. Method 44-15.02. Moisture—air-Oven methods final;AACC International,2013
2. Acrylamide removal from heated foods;Anese;Food Chemistry,2010
3. Acrylamide in foods: Occurrence, sources, and modeling;Becalski;Journal of Agricultural and Food Chemistry,2003
4. Impact of vacuum frying on quality of potato crisps and frying oil;Belkova;Food Chemistry,2018
5. How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?;Biedermann-Brem;European Food Research and Technology,2003
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献