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

Professor Ian ConnertonASMAHAN MOHAMMED EIDHAH ALGHAMDI2022-05-282022-05-2824578https://drepo.sdl.edu.sa/handle/20.500.14154/35495Acrylamide 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 cultivarsThesis