Work

Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum Frying

Year: 2004

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2004.tb09903.x

Authors: C. Granda, R.G. Moreira, S.E. Tichy

Institution: Texas A&M University

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: U.S. Food and Drug Administration

OpenAlex ID: W2135102715

FWCI: 13.53

Cites: 7

Cited by: 247

Related to: 10