{"title":"Acrylamide Mitigation of Fried Potato Chips by Using Amino Acids","authors":"T. Sivasakthi","doi":"10.18782/2320-7051.7590","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":14249,"journal":{"name":"International Journal of Pure & Applied Bioscience","volume":"170 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Pure & Applied Bioscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18782/2320-7051.7590","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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