Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips

  1. Trujillo-Agudelo, S.
  2. Osorio, A.
  3. Gómez, F.
  4. Contreras-Calderón, J.
  5. Mesías-Garcia, M.
  6. Delgado-Andrade, C.
  7. Morales, F.
  8. Vega-Castro, O.
Journal:
Journal of Food Process Engineering

ISSN: 1745-4530,  0145-8876

Year of publication: 2020

Volume: 43

Issue: 5

Type: Article

DOI: 10.1111/JFPE.13198 GOOGLE SCHOLAR
Data source: Scopus