Effect of microbial transglutaminase on spaghetti quality

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Aalami, M ^a   Leelavathi, K ^b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cooking quality; Microbial transglutaminase (MTG); Scanning electron microscopy (SEM); Semolina; Spaghetti

Indexed keywords

PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; VEGETABLE PROTEIN;

ARTICLE; BACTERIUM; CHEMISTRY; COOKING; ENZYMOLOGY; FLOUR; FOOD INDUSTRY; HUMAN; METABOLISM; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN INTAKE; SOLUBILITY; STANDARD; WHEAT;

BACTERIA; COOKERY; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FLOUR; FOOD-PROCESSING INDUSTRY; HUMANS; PLANT PROTEINS; SOLUBILITY; TRANSGLUTAMINASES; TRITICUM;

GLYCINE MAX; SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 44949153575     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00741.x     Document Type: Article

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