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Abertay University and Taylors Snacks Limited KTP 22_23 R4

Lead Participant: ABERTAY UNIVERSITY

Abstract

To reduce acrylamide formation during the manufacture of potato crisps, while retaining product characteristics. This will deliver health benefits to the wider population and improve health credentials across the range.

Lead Participant

Project Cost

Grant Offer
ABERTAY UNIVERSITY £231,441 £ 155,065

Publications

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