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NTIS 바로가기Journal of food quality, v.31 no.4, 2008년, pp.465 - 479
YALCIN, SEDA , BASMAN, ARZU
ABSTRACTEffects of gelatinized corn flour addition level (40, 60 and 80%), gum (locust bean gum or xanthan gum, 3%) and/or transglutaminase (TG, 0.5%) on quality characteristics of corn noodle were investigated. Gelatinized corn flour was used as a binder for remaining untreated corn flour (60, 40 a...
Approved Methods of the American Association of Cereal Chemists AACC 1995
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SAKAMOTO, Hiroko, YAMAZAKI, Katsutoshi, KAGA, Chihumi, YAMAMOTO, Yukiko, ITO, Ryuji, KUROSAWA, Yasuyuki. トランスグルタミナーゼによる中華麺の物性改良. 日本食品科學工學會誌 = Journal of the Japanese Society for Food Science and Technology, vol.43, no.5, 598-602.
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