Air-frying, pretreatment may decrease acrylamide in potatoes
A study published in the Journal of Food Science shows that air-frying and pretreatment soaking can lower acrylamide levels in fried potatoes. IFT Daily News
A study published in the Journal of Food Science shows that air-frying and pretreatment soaking can lower acrylamide levels in fried potatoes. IFT Daily News