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QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH, TRANSGLUTAMINASE AND GUM

Journal of food quality, v.31 no.4, 2008년, pp.465 - 479  

YALCIN, SEDA ,  BASMAN, ARZU

Abstract AI-Helper 아이콘AI-Helper

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...

참고문헌 (23)

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