BACKGROUND OF THE INVENTION
1. Technical Field
The present invention relates to a method for reducing the amount of asparagine, a pre-cursor of acrylamide in a food product. This invention permits the production of foods having significantly reduced levels of acrylamide, and more particularly the
BACKGROUND OF THE INVENTION
The invention refers to biologically active substances and, in particular, to phytogenous proteoglycans applied in medicine, pharmacology, veterinary medicine, and biology as a component of medicinal products.
Yeast glucan is known that increases resistance in