Effect of ultrasound and additives treatment as mitigation strategies to reduce acrylamide formation in potato crisps on industrial scale
| Autor: | Bruno, Francesca, Ledbetter, Moira, Davies, Ben, Riedinger, Lena, Blidi, Slim, Sturrock, Keith, McNamara, Ged, Montague, Gary, Fiore, Alberto |
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| Zdroj: | In LWT 1 April 2024 197 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect