Effect of ultrasound and additives treatment as mitigation strategies to reduce acrylamide formation in potato crisps on industrial scale.
- Francesca Bruno
- , Moira Ledbetter
- , Ben Davies
- , Lena Riedinger
- , Slim Blidi
- , Keith Sturrock
- , Ged McNamara
- , Gary Montague
- , Alberto Fiore
Research output: Contribution to journal › Article › peer-review
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