Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel. | Research portal

Year of Publication :

Author:

Hagenimana, T., Anyango, J. O., Muliro, P., & Bitwayiki, C

College:

College of Agriculture, Forestry and Food Science (CAFF)

Research Discipline:

Publication type:

Publisher:

jrafs.com

Volume:

3

Issue:

1

Journal Name:

Journal of Research in Agriculture and Food Sciences,