Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01674.x/fullpdf
Reference26 articles.
1. Effects of transglutaminase on SDS-PAGE patterns of wheat, soy and barley proteins and their blends;Basman;Journal of Food Science,2002
2. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of 2 wheat flours;Basman;European Food Research and Technology,2002
3. Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads;Basman;Journal of Food Science,2003
4. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti;Basman;European Food Research and Technology,2006
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