Occurrence of acrylamide, a heat induced food toxicant, in processed food products of India: mitigation strategies and health risks
• To study and survey the acrylamide content in various high temperatures processed food products commonly consumed in India • Reduction of acrylamide in processed foods and mitigation strategies • Recommendations for reducing the formation of acrylami
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- Project Division : അഗ്രോപ്രോസസിംഗ് & ടെക്നോളജി വിഭാഗം (APTD)