Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars

International Food Research Journal

Volumn 21, Issue 1, 2014, Pages 195-202

  Kang, C S ^a   Kim, K H ^a   Choi, I D ^a   Son, J H ^a   Park, C S ^b  

^a National Institute of Animal Science   (South Korea)

^b Chonbuk National University   (South Korea)

Author keywords

Flour; Noodle quality; Transglutaminase; Wheat; White salted noodles

Indexed keywords

EID: 84894036227     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

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