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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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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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  Data: Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips.
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  Data: <searchLink fieldCode="JN" term="%22Potato+Research%22">Potato Research</searchLink>. Dec2024, Vol. 67 Issue 4, p1809-1827. 19p.
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        Value: 10.1007/s11540-024-09719-y
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      – Code: eng
        Text: English
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        PageCount: 19
        StartPage: 1809
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      – TitleFull: Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips.
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            – D: 01
              M: 12
              Text: Dec2024
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              Y: 2024
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