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  4. Indian Journal of Experimental Biology
  5. Vol 62, No. 7, 2024
Please use this identifier to cite or link to this item: http://111.93.178.142:25000/jspui/handle/123456789/3995
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dc.contributor.authorRavi Aiswarya-
dc.date.accessioned2026-05-13T07:10:52Z-
dc.date.available2026-05-13T07:10:52Z-
dc.date.issued2026-05-13-
dc.identifier.urihttp://111.93.178.142:25000/jspui/handle/123456789/3995-
dc.descriptionVol. 62, No. 7, p 524en_US
dc.language.isoenen_US
dc.subjectAcryamide mitigationen_US
dc.subjectFried foodsen_US
dc.subjectFood proessingen_US
dc.subjectImmobilized asparaginaseen_US
dc.subjectNanobiocompositeen_US
dc.subjectNesslerization QuEChERS extractionen_US
dc.titleSynergistic effect of chitosan immobilized L-asparaginase nanobicomposite on acrylamide mitigation in fried bitter gourd chipsen_US
dc.typeOtheren_US
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