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Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase
Acrylamide is formed when food products are fried at high temperature. Food researchers are constantly working on developing efficient methods for mitigating acrylamide in fried foods. In the present study, asparaginase from Aspergillus terreus was used for the pretreatment of kochchi kesel banana s...
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| Publicado no: | Food Technol Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5956262/ https://ncbi.nlm.nih.gov/pubmed/29795996 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.56.01.18.5422 |
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