EFFECT OF A NOVEL TECHNOLOGY (AIR AND VACUUM FRYING) ON SENSORY EVALUATION AND ACRYLAMIDE GENERATION IN FRIED POTATO CHIPS.
| Autor: | BASUNY, Amany Mohamed Mohamed1, OATIBI, Hala Hazam Al2 |
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| Zdroj: | Banat's Journal of Biotechnology. 2016, Vol. 7 Issue 14, p101-112. 12p. |
| Databáze: | Academic Search Ultimate |
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