Preparation and evaluation of chili powder-enriched layered noodles

LWT

Volumn 59, Issue 1, 2014, Pages 566-571

  Li, Ling Yun ^a   Tan, Thuan Chew ^a   Liong, Min Tze ^a   Easa, Azhar Mat ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Capsaicin retaining; Chili powder enriched dough; Layered noodles; Microbial transglutaminase

Indexed keywords

PROTEINS; TENSILE STRENGTH;

CAPSAICIN-RETAINING; CHILI POWDER-ENRICHED DOUGH; CHILLI POWDERS; HIGH-TENSILE STRENGTH; LAYERED NOODLE; MICROBIAL TRANSGLUTAMINASE; RESISTANT STARCH; SOY PROTEIN ISOLATES; STARCH DIGESTIBILITIES; WHEAT FLOURS;

STARCH;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 84903792938     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.040     Document Type: Article

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