NDLI: The effect of frying on browning, acrylamide and 5-hydroxymethylfurfural formation on Malaysian curry puff skin treated with l-asparaginase.

Content Provider	Europe PMC
Author	Mohd Hashim, Muhammad Nazirulzahin Abd-Talib, Norfahana Yaji, Emmy Liza Anak Kelly, Yong Tau Len Razali, Nadia Pa’ee, Khairul Faizal
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7847420&blobtype=pdf
ISSN	12267708
Volume Number	30
DOI	10.1007/s10068-020-00849-w
PubMed Central reference number	PMC7847420
Issue Number	1
PubMed reference number	33552626
Journal	Food Science and Biotechnology [Food Sci Biotechnol]
e-ISSN	20926456
Language	English
Publisher	Springer Singapore
Publisher Date	2021-01-06
Publisher Place	Singapore
Access Restriction	Open
Rights License	© The Korean Society of Food Science and Technology 2021
Subject Keyword	Acrylamide 5-Hydroxymethyfurfural Asparaginase Enzyme Maillard reaction
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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