Effect of Microwave Frying on Acrylamide Formation in Potato Chips

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Low-acrylamide French fries and potato chips

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ژورنال

عنوان ژورنال: World Journal of Food Science and Technology

سال: 2018

ISSN: 2637-6016

DOI: 10.11648/j.wjfst.20180202.12