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

Simple item page
dc.contributor.advisorProfessor Ian Connerton
dc.contributor.authorASMAHAN MOHAMMED EIDHAH ALGHAMDI
dc.date2014
dc.date2015-03-06 06:05:00.883
dc.date.accessioned2022-05-28T16:33:33Z
dc.date.available2022-05-28T16:33:33Z
dc.degree.departmentProfessor Ian Connerton
dc.identifier.other24578
dc.identifier.urihttps://drepo.sdl.edu.sa/handle/20.500.14154/35495
dc.publisherSaudi Digital Library
dc.titleAcrylamide 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
dc.typeThesis
sdl.thesis.levelMaster
sdl.thesis.sourceSACM - United Kingdom

Files

Collections

SACM - United Kingdom

Copyright owned by the Saudi Digital Library (SDL) © 2025