2021peer-reviewed31 citations
Kinetic modelling of acrylamide formation during the frying of potato chips
Matthew Knight, Simon C. McWilliam, Sarah Peck, Georgios Koutsidis, Gemma A. Chope, I. J. Puddephat +1 more
Food Chemistry
Concepts
Maillard reactionAcrylamideChemistryFructoseDehydrationMoistureKineticsFood science