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Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

International journal of food science & technology, v.43 no.9, 2008년, pp.1637 - 1644  

Yalcin, Seda ,  Basman, Arzu

Abstract AI-Helper 아이콘AI-Helper

SummaryThe aim of the present study was to investigate the effects of gelatinisation level, gum (locust bean gum, xanthan gum, 3%) and\\/or transglutaminase (TG, 0.5%) on quality characteristics of rice noodle. In order to improve the dough forming ability, rice flour was gelatinised a...

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참고문헌 (26)

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