Effects of processing parameters and citric acid pre-treatment on acrylamide formation in deep-fried yellow split pea (Pisum sativum) vade
{{output}}
This study investigated acrylamide (AA) formation in dhal vade, a deep-fried snack made from yellow split peas, focusing on the influence of frying parameters and precursors. Using the Box-Behnken response surface methodology, the effects of frying time, tempe... ...
