Which term refers to the by-product that potatoes and other carbohydrate-rich foods develop during high-temperature cooking?

Name: Which term refers to the by-product that potatoes and other carbohydrate-rich foods develop during high-temperature cooking?
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Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. It is particularly common in starchy foods like potatoes.

Which Term Refers to the By-Product That Potatoes and Other