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Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

Published Online: 2018-07-13

Published Print: 2018-10

Authors

Sansano, M.

De los Reyes, R.

Andrés, A.

Heredia, A.
Funding

Funding for this research was provided by:

Universitat Politècnica de València
License Information

Text and Data Mining valid from 2018-07-13
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Article History

Received: 5 April 2018

Accepted: 3 July 2018

First Online: 13 July 2018

Document is current