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

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

Mitigation of acrylamide formation in fried potato

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

Effect of Some Additions on Acrylamide Formation

Effect of Some Technological Practices on Solanine in Potato Tubers

Effect of Coating Material on The Quality of Oil Uptake and Potato Chips

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

THE EFFECT OF SOME PRE-TREATMENT ON TEXTURAL CHARACTERISTICS AND OTHER CONSTITUENTS OF DEHYDRATED CARROT SLICES

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