Influence of coating material and processing parameters on acrylamide formation in potato patties
Influence of moisture content (MC, 65–35%), frying temperature/time (150–200 °C, 4–12 min), and coating materials (patties coated with bread crumbs – PBC and patties coated with wheat semolina – PSC) on acrylamide formation in potato patties was investigated. Acrylamide content increased with decrea...
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Published in | International journal of food engineering Vol. 18; no. 5; pp. 399 - 409 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
De Gruyter
30.05.2022
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Subjects | |
Online Access | Get full text |
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