Summary
Potatoes destined for crisping are normally stored at 8 degrees, below this reducing sugars accumulate leading to very dark fry colours and potential acrylamide build up. Unfortunately, sprouting occurs above 8 degrees and impacts product quality. This necessitates the use of...
More information & hyperlinks
Web resources: | https://doi.org/10.6084/m9.figshare.c.3593570.v1 |