Prime potatoes for fries new substance is formed or not formed
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Answer:
Quality parameters of interest for fried potatoes include physical .No full-text available .This caused the formation of a crust, which provided crunchiness in the product ( Pedreschi, 2012) .
Answered by
1
Answer:
it is formed
Explanation:
Raw potatoes contain an amino acid called asparagine. ... When cooked at high temperatures, sugars react with amino acids, including asparagine, in a chemical process known as the Maillard reaction. The reaction is what gives fried potatoes their prized flavor and color, but it is also what produces acrylamide.
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