Instrumental textural and rheological properties of raw, dried, and cooked noodles with transglutaminase

International Journal of Food Properties

Volumn 16, Issue 7, 2013, Pages 1429-1441

  Shiau, Sy Yu ^a   Chang, Yung Ho ^b  

^a TAJEN UNIVERSITY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Maxwell model; Noodle; Peleg Normand model; Stress relaxation; Texture; Transglutaminase

Indexed keywords

MAXWELL MODELS; MICROBIAL TRANSGLUTAMINASE; NOODLE; RHEOLOGICAL PROPERTY; STRESS RELAXATION PARAMETER; TEXTURAL CHARACTERISTIC; TRANSGLUTAMINASES; VISCOELASTIC PROPERTIES;

MAXWELL EQUATIONS; STRESS RELAXATION; TEXTURES;

RHEOLOGY;

EID: 84878718234     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.593280     Document Type: Article

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