salt and vinegar chips
Selected indexed studies
- Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. (J Food Sci, 2024) [PMID:38258947]
- Accuracy of self-report in detecting taste dysfunction. (Laryngoscope, 2008) [PMID:18182967]
- Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation. (J Sci Food Agric, 2019) [PMID:30204246]
_Worker-drafted node — pending editorial review._
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Sources
- Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. (2024) pubmed
- Accuracy of self-report in detecting taste dysfunction. (2008) pubmed
- Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation. (2019) pubmed
- Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps). (2011) pubmed