Mitigation of acrylamide formation in fried potato

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

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

Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products

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

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

ACRYLAMIDE IN FOOD : AN OVERVIEW

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

Protective effect of some natural products on acrylamide induced toxicity

Effect of natural extracts on the stability of sunflower oil and acrylamide formation at different thermal treatments