Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain.
Jia-Lin WangMeng-Jin SunZheng-Meng PeiZhi ZhengShui-Zhong LuoYan-Yan ZhaoXi-Yang ZhongPublished in: Journal of the science of food and agriculture (2024)
remarkly reduced the oil content of FSRW with a great potential in practical application. © 2024 Society of Chemical Industry.