Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

✍ Scribed by Franco Pedreschi; Salomé Mariotti; Kit Granby; Jørgen Risum

• Book ID: 116726964
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 184 KB
• Volume: 44
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2011.02.004