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    Mitigation of acrylamide in fried food systems using a combination of zein-pectin hydrocolloid complex and a food-grade l-asparaginase

    Mitigation of acrylamide in fried food systems using a combination of zein-pectin hydrocolloid complex and a food-grade l-asparaginase by Bisht, Vishakha, Ghosh, Tamoghna, Kumar, Piyush, Sharma, Rekha, Chamoli, Shivangi, Patodia, Harsh, Mohanty, Ashok Kumar, Navani, Naveen Kumar

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