Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods
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DOI: 10.1080/10408398.2024.2349728
Abstract: Abstract Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory… read more here.
Keywords: based fried; quality flour; sensory attributes; flour based ... See more keywords