Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips.

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Title: Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips.
Author: Qiu, Xiao
Advisors: Van Truong, Co-Chair
Suzanne Johanningsmeier, Co-Chair
Kenneth Pecota, Technical Consultant
Jason Osborne, Minor
George Yencho, Member
Date: 2019-05-08
Degree: Doctor of Philosophy
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.20/36826


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