Cargando...
The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles
This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent vis...
Guardado en:
| Publicado en: | Foods |
|---|---|
| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2021
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8304961/ https://ncbi.nlm.nih.gov/pubmed/34359545 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071675 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|