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The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets

Esra Ateş Genceli, Kübra Ünal

2023International Journal of Gastronomy and Food Science25 citationsDOI

Topics & Concepts

AcrylamideFood scienceAmaranthChemistryGlutenMicrowave ovenCooking methodsMicrowavePolymerOrganic chemistryQuantum mechanicsPhysicsCopolymerPotato Plant Research
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets | Litcius