Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips

Publication date: Available online 29 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maria Alessia Schouten, Jessica Genovese, Silvia Tappi, Alessandra Di Francesco, Elena Baraldi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Pietro Rocculi, Santina Romani

Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research