HIGHLIGHTS
- who: uf5f1uf5f1 and collaborators from the Campus, Campus, Turkey have published the paper: Vacuum impregnation pre treatment: A novel method for incorporating mono and divalent cations into potato strips to reduce the acrylamide formation in French fries, in the Journal: (JOURNAL)
- what: In this study, the effectiveness of VI pre-treatment as a fast and alternative method applied to raw potato strips on reducing acrylamide levels in French fries was determined. The aim of these pre-treatments is to minimize the concentration of acrylamide precursors in potato tubers or to minimize or prevent the occurrence . . .
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