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IMPACT OF PRE-TREATMENTS ON THE ACRYLAMIDE FORMATION AND ORGANOLEPTIC EVOLUTION OF FRIED POTATO CHIPS
by
Ismial, Samir Abdel-Monem Ahmed
,
Ali, Rehab Farouk Mohammed
,
Askar, Mohsen
,
Samy, Wafaa Mahmoud
Published in
American journal of biochemistry and biotechnology
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American Journal Of Biochemistry And Biotechnology
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Acrylamide
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Antioxidants
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Blanching
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Potato
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Protein
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Soaking
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