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. |
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| 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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