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Optimization of the blanching process to reduce acrylamide in fried potatoes

✍ Scribed by Frédéric Mestdagh; Tineke De Wilde; Stéphanie Fraselle; Yasmine Govaert; Wilfried Ooghe; Jean-Marie Degroodt; Roland Verhé; Carlos Van Peteghem; Bruno De Meulenaer

Book ID: 116726206
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 693 KB
Volume: 41
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2007.10.007

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