Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations
| Title: | Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations |
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| Authors: | Tu, Zihao a, b; McClements, David Julian c; Huang, Guifang a, b; Cheng, Hao a, b; Jin, Zhengyu a, b; Chen, Long a, b, ⁎ |
| Source: | In Food Chemistry 30 May 2026 512 |
| Database: | ScienceDirect |