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Asmaa Al-Asmar, Daniele Naviglio, Concetta Valeria L. Giosafatto and Loredana Mariniello
French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase ...
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