Textural changes in fresh egg noodles formulated with seaweed powder and full or partial replacement of cuttlefish paste

Journal of Texture Studies

Volumn 42, Issue 1, 2011, Pages 61-71

  Chang, Hung Chia ^a   Chen, Hua Han ^a   Hu, Hung Hsi ^a  

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

Author keywords

Cooking yield; Cuttlefish; Noodles; Seaweed; Texture

Indexed keywords

CONSUMER ACCEPTANCE; COOKING PROPERTIES; COOKING YIELD; CORRELATION ANALYSIS; CUTTLEFISH; FOOD SYSTEM; MARINE RESOURCES; NOODLES; PARTIAL REPLACEMENT; POTENTIAL APPLICATIONS; TEXTURAL CHANGES; TEXTURAL CHARACTERISTIC; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES;

MARINE BIOLOGY; OCEANOGRAPHY; POLYSACCHARIDES; SEAWEED; TENSILE STRENGTH; TEXTURES;

WATER ABSORPTION;

SEPIIDAE;

EID: 79551474945     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00268.x     Document Type: Article

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