On the other hand, the asparaginase soaking treatment had a significant effect in removing asparagine (P > 0.05), another important precursor of acrylamide formation during frying
On the other hand, the asparaginase soaking treatment had a significant effect in removing asparagine (P > 0.05), another important precursor of acrylamide formation during frying
On the other hand, the asparaginase soaking treatment had a significant effect in removing asparagine (P > 0.05), another important precursor of acrylamide formation during frying