Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips - Concepedia

Concepedia

Publication | Open Access

Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips

DOI Full Paper Access

56

Citations

22

References

2018

Year

Yachuan Zhang, Dieter Kahl, Benoît Bizimungu, Zhen‐Xiang Lu

Journal of Food Science and Technology

Food ChemistryAgricultural ChemistryPotato ChipsFood ProcessingFood QualityFood TechnologyHealth Sciences

References

	Year	Citations

Page 1