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Mitigation of acrylamide in fried food systems using a comb..:
Bisht, Vishakha
;
Ghosh, Tamoghna
;
Kumar, Piyush
...
International Journal of Biological Macromolecules. 276 (2024) - p. 133745 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2024.133745
RT Journal T1 <Title>Mitigation of acrylamide in fried food systems using a combination of zein-pectin hydrocolloid complex and a food-grade l-asparaginase</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2024.133745&Exemplar=1&LAN=DE A1 Bisht, Vishakha A1 Ghosh, Tamoghna A1 Kumar, Piyush A1 Sharma, Rekha A1 Chamoli, Shivangi A1 Patodia, Harsh A1 Mohanty, Ashok Kumar A1 Navani, Naveen Kumar PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 276 SP 133745 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2024.133745 DO https://doi.org/10.1016/j.ijbiomac.2024.133745 SF ELIB - SuUB Bremen
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