Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips-Reference-Cited by-同舟云学术

Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips

Published:2020-08 Issue: Volume:64 Page:102397
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Schouten Maria Alessia,Genovese Jessica,Tappi Silvia,Di Francesco Alessandra,Baraldi Elena,Cortese Manuela,Caprioli Giovanni,Angeloni Simone,Vittori Sauro,Rocculi Pietro,Romani Santina

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

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