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The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized (2016)
Journal Article
Varzakas, T., Alghamdi, A., Alghamdi, H., Linforth, R. S., Dinu, V., Besong, T. D., …Israilides, C. (2016). The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized. Cogent Food and Agriculture, 2(1), https://doi.org/10.1080/23311932.2016.1180950

Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and c... Read More about The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized.