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Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese-type noodles

✍ Scribed by P. CHOMPREEDA; A. V. A. RESURRECCION; Y.-C. HUNG; L. R. BEUCHAT

Book ID
108813331
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
493 KB
Volume
23
Category
Article
ISSN
0950-5423

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## Abstract The enzyme lipoxygenase has a number of functions in breadmaking. Although white salted noodles are a staple food in various countries, the significance and potential of lipoxygenase in noodlemaking are less well understood. In these products a bright, uniform appearance is particularly