Evaluation of acrylamide reduction potential of l...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 10

Evaluation of acrylamide reduction potential of l -asparaginase from Fusarium culmorum (ASP-87) in starchy products

Meghavarnam, Anil Kumar, Janakiraman, Savitha
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.09.048
Date:
October, 2017
File:
PDF, 1.41 MB
english, 2017
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