1. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. (30th June 2019) Authors: Balagiannis, Dimitrios P.; Mottram, Donald S.; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L.; Parker, Jane K. Journal: Food chemistry Issue: Volume 284(2019) Page Start: 236 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗