Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White
Author:
Affiliation:
1. Food Technology Division, School of Industrial Technology; Universiti Sains Malaysia; 11800 USM Penang Malaysia
2. School of Agro-Industry; Mae Fah Luang University; 333 Moo1 Thasud Muang Chiang Rai 57100 Thailand
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12203/fullpdf
Reference36 articles.
1. A review on rheological properties and measurements of dough and gluten;Abang Zaid;J. Appl. Sci.,2010
2. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles;Asentorfer;J. Cereal Sci.,2006
3. Effects of Flour Protein and Starch on Noodle Quality
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