Optimization of the blanching process to reduce acrylamide in fried potatoes, Mestdagh, F., De Wilde T., Fraselle Stéphanie, Govaert Y., Ooghe W., Degroodt J-M, Verhé R., Van Peteghem Carlos, and De Meulenaer B. , LWT - Food Science and Technology, 0/11/2008, Volume 41, Issue 9, Number 1654, p.1648 - 1654, (2008)