Browsing by Author "ASMAHAN MOHAMMED EIDHAH ALGHAMDI"
Now showing 1 - 1 of 1
- Results Per Page
- Sort Options
Item Restricted Acrylamide in heat - processed foods: Studying the effect of the potato variety on free amino acid asparagine and reducing sugar levels and the relation to the potential of the acrylamide formation in French fries from three potato cultivars(Saudi Digital Library) ASMAHAN MOHAMMED EIDHAH ALGHAMDI; Professor Ian Connerton2 0