Funder
India Ministry of Food Processing Industries
Reference213 articles.
1. Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus;Aiswarya;International Journal of Food Science and Technology,2018
2. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes;Akkurt;LWT,2021
3. Effect of addition of various proportions of rosemary powder, citric acid and table salt in reducing the ratios of acrylamide in potato fries;Al-Anbari;Plant Archives,2019
4. Hydrocolloid-based coatings are effective at reducing acrylamide and oil content of French fries;Al-Asmar;Coatings,2018
5. Physiological factors of dry land crop production;Alagappan;Biotica Research Today,2020
Cited by
31 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