Deep-fat fried noodle-like products from model individual blends of corn starch with casein, soy protein or their hydrolysates

Journal of the Science of Food and Agriculture

Volumn 79, Issue 12, 1999, Pages 1577-1582

  Goel, Pradeep K ^a   Singhal, Rekha S ^a   Kulkarni, Pushpa R ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Fried foods; Model blends; Noodle like products; Protein hydrolysates

Indexed keywords

CASEIN; DETERMINATION OF CONTENT; FOOD PRODUCT; HYDROPHOBICITY; MIXTURE; MODEL; OIL CONTENT; PROTEIN HYDROLYSIS; SOYBEAN PROTEIN; STARCH; SURFACE TENSION;

EID: 0032859030     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199909)79:12<1577::AID-JSFA404>3.0.CO;2-L     Document Type: Article

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