Preparation of hypoallergenic wheat flour noodles and evaluation of their physical properties

Food Science and Technology Research

Volumn 15, Issue 1, 2009, Pages 39-44

  Oishi, Yuichi ^a   Udagawa, Haruhide ^a   Shinozaki, Yuriko ^a   Moriyama, Megumi ^b   Taniguchi, Hironobu ^c   Kobayashi Hattori, Kazuo ^a   Arai, Soichi ^a   Takita, Toshichika ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b Omu Milk Products Co Ltd   (Japan)

^c Toita Women's College   (Japan)

Author keywords

Curdlan; Hypoallergenic wheat flour; Japanese wheat noodles; Sodium alginate; Starch

Indexed keywords

TRITICUM AESTIVUM;

EID: 62449291835     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.39     Document Type: Article

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