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

Effect of Some Additions on Acrylamide Formation

ACRYLAMIDE IN FOOD : AN OVERVIEW

Mitigation of acrylamide formation in fried potato

Evolution of Acrylamide Detection Methods in Cooked Foods since its firstly Discovered in 2002 (Review Article)

INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

Acrylamide-Induced Ovarian Toxicity in Female Wistar Albino Rats

ACRYLAMIDE LEVELS IN HEAT-TREATED EGYPTIAN FOODS

EFFECT OF SUCROSE SUBSTITUTION WITH JAGGERY SUGAR ON THE PHYSICOCHEMICAL PROPERTIES OF CAKE