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Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter
 
 

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Journal: Sustainability, 2020
Volume: 12
Number: 3487

Article: The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b*
Authors: by Zygmunt Sobol, Tomasz Jakubowski and Piotr Nawara
Link: https://www.mdpi.com/2071-1050/12/8/3487

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