𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of transglutaminase on the quality of wheat-based pasta products

✍ Scribed by Krisztina Takács; Éva Gelencsér; Elisabeth T. Kovács

Publisher
Springer
Year
2007
Tongue
English
Weight
469 KB
Volume
226
Category
Article
ISSN
0044-3026

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of lupine flour on the quality an
Effect of lupine flour on the quality and oligosaccharides of pasta and crisps
✍ Lampart-Szczapa, E. ;Obuchowski, W. ;Czaczyk, K. ;Pastuszewska, B. ;Buraczewska, 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 480 KB 👁 1 views

In this study the nutritional value and customer acceptance of pasta and crisps produced with addition of 5, 10 and 15% of lupine flours (L. luteus, L. albus, L. angustifolius) were evaluated. Pasta and crisps were tested on the basis of organoleptic and physicochemical analysis. The contents of ol