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.