The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles

This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent vis...

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Detalles Bibliográficos
Autores principales: Kang, Min Jeong, Chung, Seo-Jin, Kim, Sang Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304961/
https://www.ncbi.nlm.nih.gov/pubmed/34359545
http://dx.doi.org/10.3390/foods10071675

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304961/
https://www.ncbi.nlm.nih.gov/pubmed/34359545
http://dx.doi.org/10.3390/foods10071675

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