✦ LIBER ✦

REDUCTION OF NONENZYMATIC BROWNING IN POTATO CHIPS AND FRENCH FRIES WITH GLUCOSE OXIDASE

✍ Scribed by Z. JIANG; B. OORAIKUL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Reduction of acrylamide formation by van

✍ Kalita, Diganta; Jayanty, Sastry S. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 654 KB

Reduction of Glucose Content in Potatoes

✍ N. LOW; Z. JIANG; B. OORAIKUL; S. DOKHANI; M. M. PALCIC 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 555 KB

Reduction of acrylamide formation in Fre

✍ S Belgin Erdoǧdu; Tunç Koray Palazoǧlu; Vural Gökmen; Hamide Z Şenyuva; H İbrahi 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 217 KB