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

Mulla, M. Z.Bharadwaj, V. R.Annapure, U. S.Variyar, P. S.Sharma, A.Singhal, R. S.2011-10-112011-10-112011Food Chemistry, 2011. Vol. 127 (4): pp. 1668-1672http://hdl.handle.net/123456789/52164164 bytestext/htmlenAcrylamideIndian potatoAsparagineIrradiationReducing sugarAcrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoesArticle