Kinetics of acrylamide formation in potato powder

authored by: Knut Franke, Ulf Strijowski, Ernst H Reimerdes
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: Journal of Food Engineering
Volume: 90
Pages: 135-140
No. of pages: 6
ISSN: 0260-8774
Publication date: 01.2009
Publication status: Published
Peer reviewed: Yes
Electronic version(s): https://doi.org/10.1016/j.jfoodeng.2008.06.015 (Access: Unknown)