HIGLEY, JEREMY SCOTT,HOYE JR., CLIFFORD LOUIS,SMITH, GORDON LEE
申请号：
DK11186221
公开号：
DK2443939T3
申请日:
2011.10.21
申请国别(地区):
DK
年份:
2013
代理人:
摘要：
A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
