this study investigated the effect of carboxymethyl cellulose (cmc), tragacanth, and saalab hydrocolloids in two concentrations (0.3 and 0.7%) and different frying media (refined canola oil (rco), rco+1% bene kernel oil (bko), and rco+1 mg l-1 unsaponifiable matter (usm) of bko on acrylamide formation in fried potato slices. the hydrocolloid coatings significantly reduced acrylamide formation i...
