Effects of emulsifiers on dough rheological properties and the texture of extruded noodles

Journal of Texture Studies

Volumn 35, Issue 1, 2004, Pages 93-103

  Shiau, Sy Yu ^a  

^a TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

CORRELATION METHODS; ELASTICITY; EXTRUSION; FATTY ACIDS; FERMENTATION; HYDROPHILICITY; HYDROPHOBICITY; PROTEINS; RHEOLOGY; VISCOSITY;

EMULSIFIERS; EXTENSIBILITY; LUBRICATIONS; RHEOLOGIOCAL PROPERTIES;

FOOD PROCESSING;

TRITICUM AESTIVUM;

EID: 2942638194     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2004.tb00824.x     Document Type: Article

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