The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 957-964

  Choy, Ai Ling ^a   Hughes, Jeff G ^a   Small, Darryl M ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Colour; Instant fried noodles; MTGase; Sodium stearoyl lactylate; Texture; Water

Indexed keywords

ORGANIC COMPOUND; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SODIUM STEAROYL LACTYLATE; UNCLASSIFIED DRUG; WATER;

ARTICLE; COLOR; CONTROLLED STUDY; ELECTRON MICROSCOPY; FLOUR; FOOD; FOOD COMPOSITION; FOOD QUALITY; LIPID TRANSPORT; NOODLE; PROTEIN CONTENT; RESPONSE SURFACE METHOD;

TRITICUM AESTIVUM;

EID: 77951938322     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.009     Document Type: Article

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