Cite

Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder

MLA

Amr A. El-Sayed, et al. “Acrylamide Reduction in Potato Chips as Functional Food Product via Application of Enzymes, Baker’s Yeast, and Green Tea Powder.” Scientific African, vol. 20, no. e01698-, July 2023. EBSCOhost, https://doi.org/10.1016/j.sciaf.2023.e01698.



APA

Amr A. El-Sayed, Samy M. Abu El-Maaty, P., & Magdy M. Abdelhady, P. (2023). Acrylamide reduction in potato chips as functional food product via application of enzymes, baker’s yeast, and green tea powder. Scientific African, 20(e01698-). https://doi.org/10.1016/j.sciaf.2023.e01698



Chicago

Amr A. El-Sayed, Professor Samy M. Abu El-Maaty, and Professor Magdy M. Abdelhady. 2023. “Acrylamide Reduction in Potato Chips as Functional Food Product via Application of Enzymes, Baker’s Yeast, and Green Tea Powder.” Scientific African 20 (e01698-). doi:10.1016/j.sciaf.2023.e01698.