Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM

Mixture experiment was applied to optimize the canned cross‐linked high‐amylose starch yellow alkaline noodle formula. Processing factors of canned yellow alkaline noodle (YAN) cross‐linked by MTGase at different levels of Hylon VII were surveyed. The factors were wheat flour, Hylon VII starch (HAS)...

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Detalles Bibliográficos
Autores principales: Mojarrad, Lida Shahsavani, Rafe, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060887/
https://www.ncbi.nlm.nih.gov/pubmed/30065821
http://dx.doi.org/10.1002/fsn3.667

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060887/
https://www.ncbi.nlm.nih.gov/pubmed/30065821
http://dx.doi.org/10.1002/fsn3.667

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