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Optimization of the blanching process to reduce acrylamide in fried potatoes
Potato PROCESSES PRODUCTS reducing reducing sugar Reduction Response surface methodology study sugar Temperature time WATER Abstract: A central composite design was used to study the effect of blanching ...
Influence of storage practices on acrylamide formation during potato frying
composition France Frying Human Increase IS n Netherlands ON parameters Potato Practice PRACTICES production Reconditioning reducing reducing sugar Reduction result risk STORAGE Storage temperature Storage time ...