Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
作者： Frédéric Mestdagh , Tineke De Wilde , Karel Delporte , Carlos Van Peteghem , Bruno De Meulenaer
DOI: 10.1016/J.FOODCHEM.2007.07.001
关键词: Lactic acid 、 Pyrophosphate 、 Food science 、 Acrylamide 、 Sodium 、 Final product 、 Sensory analysis 、 Blanching 、 Chemistry 、 Calcium
摘要: … an industrial blanching process of potato crisps. In addition, this blanching treatment led to the preparation of potato crisps with an acceptable sensory quality, such as crispiness, taste …
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sci-hub.se 参考文章(33)
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