Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars
Dilumi W. K. Liyanage, Dmytro P. Yevtushenko, Michele Konschuh, Benoît Bizimungu, Zhen‐Xiang Lu
Topics & Concepts
AcrylamideBlanchingAsparagineCultivarChemistryFood scienceCitric acidHorticultureBiochemistryPolymerBiologyOrganic chemistryAmino acidCopolymerPotato Plant ResearchPlant Pathogens and Resistance