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Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase

Aiswarya Ravi1, Baskar Gurunathan1

  • 1Department of Biotechnology, St. Joseph's College of Engineering, 
600 119 Chennai, India.

Food Technology and Biotechnology
|May 26, 2018
PubMed

Keywords:
acrylamide mitigationactivation energyasparaginasechitosankochchi kesel

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