Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product-Reference-Cited by-同舟云学术

Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product

Published:2022-11 Issue:2 Volume:100 Page:346-359
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Nguyen Thi Quynh Ngoc¹²,Tran Thi Thu Tra¹²,Mai Van Xuan Hoang¹²,Nguyen Thanh Binh¹²,Ton Nu Minh Nguyet¹²,Le Van Viet Man¹²^ORCID

Affiliation:

1. Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam

2. Vietnam National University—Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10615

Reference60 articles.

1. Effect of Microbial Transglutaminase on Spaghetti Quality

2. Health benefits of dietary fiber

3. Corncobs as a source of dietary fiber;Anioła J.;Polish Journal of Food and Nutrition Sciences,2009

4. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

5. Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough

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