Processing Effects on Safety of Foods: Effect of Oil Type on Free Asparagine and Reducing Sugars Concentration and Relationship with Acrylamide Formation in French fries.

Professor Ian ConnertonHANAN MOHAMMED EIDHAH ALGHAMDI2022-05-302022-05-3024572https://drepo.sdl.edu.sa/handle/20.500.14154/50254Processing Effects on Safety of Foods: Effect of Oil Type on Free Asparagine and Reducing Sugars Concentration and Relationship with Acrylamide Formation in French fries.Thesis