Интересует статьи:
Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion
Yousheng Huang, Jingnan Lu, Mingyu Li, Chang Li, Yuting Wang, Mingyue Shen, Yi Chen, Shaoping Nie, Maomao Zeng, Jie Chen, Mingyong Xie
Food Chemistry, 2022, 371
- DOI:
http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.131154
Insight into the effect of fatty acid composition on the texture of French fries
Peiyan Li,Ling Zhu,Xiaojing Li,Gangcheng Wu,Dan Yang,Xiguang Qi,Tongtong Liu,Hui Zhang
Journal of the Science of Food and Agriculture, 2022, 102, 5, 2090-2099
- DOI:
http://dx.doi.org/https://doi.org/10.1002/jsfa.11550