Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips
- Trujillo-Agudelo, S.
- Osorio, A.
- Gómez, F.
- Contreras-Calderón, J.
- Mesías-Garcia, M.
- Delgado-Andrade, C.
- Morales, F.
- Vega-Castro, O.
ISSN: 1745-4530, 0145-8876
Datum der Publikation: 2020
Ausgabe: 43
Nummer: 5
Art: Artikel