1. Acrylamide content in dried coloured-flesh potato products: Effects of drying. (18th December 2017) Authors: Rytel, E.; Tajner-Czopek, A.; Miedzianka, J.; Kita, A.; Nemś, A.; Hamouz, K. Journal: International journal of food properties Issue: Volume 20(2017)Supplement 1 Page Start: S228 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗