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EFFECT OF A NOVEL TECHNOLOGY (AIR AND VACUUM FRYING) ON SENSORY EVALUATION AND ACRYLAMIDE GENERATION IN FRIED POTATO CHIPS
EFFECT OF A NOVEL TECHNOLOGY (AIR AND VACUUM FRYING) ON SENSORY EVALUATION AND ACRYLAMIDE GENERATION IN FRIED POTATO CHIPS
2016
Amany M. Basuny
Hala Haz Oatibi
Keywords:
Acrylamide
Food science
Sensory system
Materials science
Chemistry
Correction
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