Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type

Kali Kotsiou, Maria Tasioula-Margari, Alberto Fiore, Vural Gökmen, Vincenzo Fogliano

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13 Citations (Scopus)

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Agricultural and Biological Sciences

Engineering

Chemical Engineering

Pharmacology, Toxicology and Pharmaceutical Science

Food Science