DECREASING ACRYLAMIDE FORMATION IN FRIED POTATO SLICES USING HYDROCOLLOID COATINGS AND BENE KERNEL OIL

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MOUSAVIAN D.S.; NIAZMAND R.; SHARAYEI P.

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Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2015 | Volume:17 | Issue:SUPPLE Page(s): 1725-1734

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Title

DECREASING ACRYLAMIDE FORMATION IN FRIED POTATO SLICES USING HYDROCOLLOID COATINGS AND BENE KERNEL OIL

Author(s)

MOUSAVIAN D.S. | NIAZMAND R. | SHARAYEI P. | Issue Writer Certificate

Keywords

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Abstract

Cites

EFFECT OF HYDROCOLLOID COATINGS IN PREVENTING ACRYLAMIDE FORMATION AND REDUCING OIL UPTAKE IN POTATO CHIPS
EFFECTS OF QUINCE SEED MUCILAGE AND GUAR GUM ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF DOOGH

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APA: Copy

MOUSAVIAN, D.S., NIAZMAND, R., & SHARAYEI, P.. (2015). DECREASING ACRYLAMIDE FORMATION IN FRIED POTATO SLICES USING HYDROCOLLOID COATINGS AND BENE KERNEL OIL. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 17(SUPPLE), 1725-1734. SID. https://sid.ir/paper/722074/en

Vancouver: Copy

MOUSAVIAN D.S., NIAZMAND R., SHARAYEI P.. DECREASING ACRYLAMIDE FORMATION IN FRIED POTATO SLICES USING HYDROCOLLOID COATINGS AND BENE KERNEL OIL. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2015;17(SUPPLE):1725-1734. Available from: https://sid.ir/paper/722074/en

IEEE: Copy

D.S. MOUSAVIAN, R. NIAZMAND, and P. SHARAYEI, “DECREASING ACRYLAMIDE FORMATION IN FRIED POTATO SLICES USING HYDROCOLLOID COATINGS AND BENE KERNEL OIL,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 17, no. SUPPLE, pp. 1725–1734, 2015, [Online]. Available: https://sid.ir/paper/722074/en

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