Method for making a low-acrylamide content snack with desired organoleptical properties
作者： Michael Grant Topor , Ajay Rajeshwar Bhaskar
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摘要: A method for making a food product with low acrylamide content having organoleptical properties comparable to traditional products. Potatoes containing reducing sugar concentration are used make potato flakes. Dextrose is added the flakes increase total concentration.
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