Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

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dc.contributor.authorMulla, M. Z.
dc.contributor.authorBharadwaj, V. R.
dc.contributor.authorAnnapure, U. S.
dc.contributor.authorVariyar, P. S.
dc.contributor.authorSharma, A.
dc.contributor.authorSinghal, R. S.
dc.date.accessioned2011-10-11T09:32:02Z
dc.date.available2011-10-11T09:32:02Z
dc.date.issued2011
dc.format.extent4164 bytes
dc.format.mimetypetext/html
dc.identifier.sourceFood Chemistry, 2011. Vol. 127 (4): pp. 1668-1672en
dc.identifier.urihttp://hdl.handle.net/123456789/5216
dc.language.isoenen
dc.subjectAcrylamideen
dc.subjectIndian potatoen
dc.subjectAsparagineen
dc.subjectIrradiationen
dc.subjectReducing sugaren
dc.titleAcrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoesen
dc.typeArticleen

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