Effect of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries
This study attempted to determine the effects of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries. Frozen par-fried potato strips were thawed under three different conditions, at room temperature, using a chiller, and using a microwave....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-10-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X17302655 |