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      Quality of dried white salted noodles affected by microbial transglutaminase

      Author(s): ,
      Publication date (Electronic):
      Journal: Journal of the Science of Food and Agriculture
      Publisher: Wiley

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          Enhanced susceptibility to transglutaminase reaction of α-lactalbumin in the molten globule state

          Yasuki Matsumura, Yuporn Chanyongvorakul, Yoshiyuki Kumazawa … (1996)
          Article 0 comments Cited 7 times – based on 0 reviews     Review now
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            Strength Enhancement by Addition of Microbial Transglutaminase during Chinese Noodle Processing.

            Chihumi KAGA, Hiroko Sakamoto, Katsutoshi Yamazaki … (1996)
            Article 0 comments Cited 7 times – based on 0 reviews     Review now
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              Maltodextrins

              J. F. Kennedy, C. J. Knill, D. W. Taylor (1995)
              Article 0 comments Cited 2 times – based on 0 reviews
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                Author and article information

                Journal
                Title: Journal of the Science of Food and Agriculture
                Abbreviated Title: J. Sci. Food Agric.
                Publisher: Wiley
                ISSN (Print): 0022-5142
                ISSN (Electronic): 1097-0010
                Publication date Created: December 2005
                Publication date (Print): December 2005
                Publication date (Electronic): 2005
                Volume: 85
                Issue: 15
                Pages: 2587-2594
                Article
                DOI: 10.1002/jsfa.2311
                SO-VID: 132cd525-71e8-4580-9b21-2ad862cb917c
                Copyright © © 2005
                License:

                http://doi.wiley.com/10.1002/tdm_license_1.1

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