Effect of spontaneous potatato (Solanum tuberosum L.) fermentation on sugars and acrylamide composition of crisps and French fries. | Research portal

Year of Publication :

Author:

Ndungutse, V., NJIRAINE NGODA, P. M., & Vasanthakaalam, H.

College:

College of Agriculture, Forestry and Food Science (CAFF)

Research Discipline:

Publication type:

Publisher:

openurl.ebsco.com

Volume:

23

Issue:

1

Journal Name:

Annals: Food Science & Technology