Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 4, 2011, Pages 410-417

  Yeoh, Shin Yong ^a   Alkarkhi, Abbas F M ^a   Ramli, Saifullah Bin ^a   Easa, Azhar Mat ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

cooking; microbial transglutaminase; ribose; soy protein isolate; Yellow alkaline noodle

Indexed keywords

CROSS LINKING REAGENT; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; RIBOSE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; COLOR; COOKING; ELASTICITY; FLOUR; FOOD ANALYSIS; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; PH; PROTEIN INTAKE; SOYBEAN; TENSILE STRENGTH; WHEAT;

COLOR; COOKING; CROSS-LINKING REAGENTS; DIETARY PROTEINS; ELASTICITY; FLOUR; FOOD ANALYSIS; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; RIBOSE; SOYBEAN PROTEINS; SOYBEANS; TENSILE STRENGTH; TRANSGLUTAMINASES; TRITICUM;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 79955073132     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.539555     Document Type: Article

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