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Question:
Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?
Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?
Updated On: Jul 20, 2024
- Pretreatment using asparaginase
- Lowering the pH
- Increasing the temperature.
- Adding glucose
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The Correct Option is A, B
Solution and Explanation
The correct options are:(A) :Pretreatment using asparaginase,(B): Lowering the pH.
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