Quality and sensory properties of fresh egg noodles formulated with either total or partial replacement of egg substitutes

Journal of Food Science

Volumn 71, Issue 6, 2006, Pages

  Khouryieh, Hanna ^a   Herald, Thomas ^a   Aramouni, Fadi ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Cooking quality; Egg substitutes; Fresh noodles; Sensory; Whole egg

Indexed keywords

GLYCINE MAX;

EID: 33748341291     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00060.x     Document Type: Article

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