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Journal: Coatings, 2025
Volume: 15
Number: 562
562
Article: Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods
Authors: by Asmaa Abu-Thabet, Asmaa Al-Asmar, Mohammed Sabbah, Abdallatif Mayyala and Loredana Mariniello
Link: https://www.mdpi.com/2079-6412/15/5/562

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