Preparation of anti-sticking substance for cooked noodles by fungal hydrolysis of potato pulp

Food Biotechnology

Volumn 20, Issue 3, 2006, Pages 263-274

  Hasa, Yasuhiro ^a   Tazaki, Hiroyuki ^b   Ohnishi, Masao ^c   Oda, Yuji ^c,d  

^a IWATE UNIVERSITY   (Japan)

^b NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

^c OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^d NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Pectin; Polygalacturonase; Potato pulp; Stickiness

Indexed keywords

FUNGI; HYDROLYSIS; REFRIGERATION; STARCH;

AMYLOMYCES ROUXII; POLYGALACTURONASE; STICKINESS;

FOOD PRODUCTS;

AMYLOMYCES ROUXII; FUNGI; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 33750887489     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430600904484     Document Type: Article

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