Optimization of blanching pretreatment technology for decreasing acrylamide in fresh-cut fried potato chips

doi:10.11882/j.issn.0254-5071.2014.08.032

CHENG Jianghua1，2, WANG Zhuochen1, XIE Ningning1, HUANG Jingjing1, ZHOU Beibei1, YAN Xiaoming1

China Brewing ›› 2014, Vol. 33 ›› Issue (8) : 140-143.

PDF(2064 KB)

China Brewing ›› 2014, Vol. 33 ›› Issue (8) : 140-143. DOI: 10.11882/j.issn.0254-5071.2014.08.032

Optimization of blanching pretreatment technology for decreasing acrylamide in fresh-cut fried potato chips

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 33(8): 140-143 https://doi.org/10.11882/j.issn.0254-5071.2014.08.032

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(2064 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export