Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain.

Jia-Lin WangMeng-Jin SunZheng-Meng PeiZhi Zheng Shui-Zhong LuoYan-Yan ZhaoXi-Yang Zhong

Published in: Journal of the science of food and agriculture (2024)

MA, TG, or BRO played a key role in affecting the physicochemical properties of the batter and the quality of FSRW. TG-0.5 U/g remarkly reduced the oil content of FSRW with a great potential in practical application. This article is protected by copyright. All rights reserved.

Keyphrases

quality improvement
fatty acid
risk assessment
celiac disease
climate change