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    • Reduction of acrylamide formation in potato slices during frying 

      Pedreschi, Franco; Kaack, Karl; Granby, Kit (2004)
      Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150°C, ...