Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

1. Lucas-González, R.
2. Carrillo, C.
3. Purriños, L.
4. Pateiro, M.
5. Bermúdez, R.
6. Lorenzo, J.M.