Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips
Crossref DOI link: https://doi.org/10.1007/s11947-017-1981-5
Published Online: 2017-08-14
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mariotti-Celis, María S.
Cortés, Pablo
Dueik, Verónica
Bouchon, Pedro
Pedreschi, Franco
Funding for this research was provided by:
Comisión Nacional de Investigación Científica y Tecnológica (D10I1109, 1110510)
License valid from 2017-08-14