FingerprintDive into the research topics of 'Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type'. Together they form a unique fingerprint.
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Kali Kotsiou, Maria Tasioula-Margari, Alberto Fiore, Vural Gökmen, Vincenzo Fogliano
Research output: Contribution to journal › Article › peer-review