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Effect of turmeric extract (Curcuma Longa L.) on acrylamide content and quality characteristics of fried potatoes
Effect of turmeric extract (Curcuma Longa L.) on acrylamide content and quality characteristics of fried potatoes
2021
Amaneh Soroushfard
Leila Roufegarinejad
Mitra Soofi
Keywords:
Food science
Acrylamide
Curcuma
quality characteristics
Turmeric extract
Chemistry
Correction
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