Physicochemical, textural and noodle-making properties of wheat dough containing alginate

Journal of Texture Studies

Volumn 39, Issue 4, 2008, Pages 393-404

  Lee, Suyong ^a   Bae, In Young ^b   Jung, Ju Hee ^b   Jang, Keum Il ^c   Kim, Yoo Won ^a   Lee, Hyeon Gyu ^b  

^a Sejong University   (South Korea)

^b Hanyang University   (South Korea)

^c Chungbuk National University   (South Korea)

Author keywords

Alginate; Noodles; Syneresis; Texture

Indexed keywords

TRITICUM AESTIVUM;

EID: 49049089370     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2008.00149.x     Document Type: Article

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