Texture and quality properties of Chinese fresh egg noodles formulated with green seaweed (Monostroma nitidum) powder

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Chang, H C ^a   Wu, L C ^a  

^a NATIONAL PENGHU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Cooking yield; Noodles; Seaweeds; Sensory evaluation; Texture

Indexed keywords

FOOD ADDITIVE;

ARTICLE; CHEMISTRY; DIETARY FIBER; EGG; FOOD ANALYSIS; FOOD HANDLING; HEAT; METHODOLOGY; SEAWEED; SENSATION; STATISTICAL MODEL; TAIWAN;

DIETARY FIBER; EGGS; FOOD ADDITIVES; FOOD ANALYSIS; FOOD HANDLING; HOT TEMPERATURE; LINEAR MODELS; SEAWEED; SENSATION; TAIWAN;

MONOSTROMA NITIDUM;

EID: 53549107729     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00912.x     Document Type: Article

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