EFFECT OF SOME PRETREATMENTS ON REDUCING ACRYLAMIDE CONTENT OF FRIED POTATO CHIPS

Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips

Effect of some pre-treatments on acrylamide concentration in potato chips

Reduction of Acrylamide Formation In Potato Chips By Gamma Irradiation and Some Pretreatments Processing

Effect of Some Additions on Acrylamide Formation

ACRYLAMIDE IN FOOD : AN OVERVIEW

Effect of Some Technological Practices on Solanine in Potato Tubers

Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment

Pilot Screening of Acrylamide Level in Some Egyptian Brands of Potato and Corn Products

Acrylamide Formation In Cake Baked In Different Utensils And Novel Intervention Strategies