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Showing 1 to 1 of 1 for “"fried potato processing"”.
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Effects of nitrogen treatments and processing conditions on acrylamide formation in potato chips or French fries
… different additives on the acrylamide content in potato chips. Furthermore, acrylamide formation in French fries was examined in relation to different nitrogen fertilization strategies and potato strip size. Frying potato slices at 160°C for 7 min mitigated the acrylamide formation in potato chips …