Effect of milled lupin products and transglutaminase on some properties of noodle

Quality Assurance and Safety of Crops and Foods

Volumn 7, Issue 2, 2015, Pages 89-95

  Bilgicli N ^a   Ibanoglu S ^b  

^a NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

^b GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Eri te; Lupin bran; Lupin flour; Noodle; Transglutaminase

Indexed keywords

ASH CONTENTS; COOKING LOSS; ERIŞTE; LUPIN BRAN; LUPIN FLOUR; NOODLE; PROPERTY; TRANSGLUTAMINASES; TURKISHS; WHEAT FLOURS;

TRITICUM AESTIVUM;

EID: 84920939611     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2013.0254     Document Type: Article

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