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Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips.

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Bibliographic Details
Title: Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips.
Authors: Koyuncu, Dilek1 (AUTHOR), Duran, Ayhan1 (AUTHOR) aduran@aksaray.edu.tr
Source: Potato Research. Dec2024, Vol. 67 Issue 4, p1809-1827. 19p.
Database: Academic Search Ultimate
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Description
ISSN:00143065
DOI:10.1007/s11540-024-09719-y