✦ LIBER ✦

PHYSICOCHEMICAL, TEXTURAL AND NOODLE-MAKING PROPERTIES OF WHEAT DOUGH CONTAINING ALGINATE

✍ Scribed by SUYONG LEE; IN YOUNG BAE; JU-HEE JUNG; KEUM-IL JANG; YOO WON KIM; HYEON GYU LEE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thermal stability of wheat gluten protei

✍ M.I.P Kovacs; B.X Fu; S.M Woods; K Khan 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 175 KB

EFFECTS OF EMULSIFIERS ON DOUGH RHEOLOGI

✍ SY-YU SHIAU 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 710 KB

Textural and Physicochemical Properties

✍ KUO-WEI LIN; JIMMY T. KEETON 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 85 KB

Effects of transglutaminase on the rheol

✍ Feng Wang; Weining Huang; Yangsoo Kim; Ruoshi Liu; Michael Tilley 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 354 KB

Texture properties of formulated wheat d

✍ Enrique Armero; Concepción Collar 📂 Article 📅 1997 🏛 Springer 🌐 English ⚖ 933 KB

Textural and sensory properties of salte

✍ Po-Hsien Li; Chien-Chun Huang; Ming-Yu Yang; Chiun-C.R. Wang 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 615 KB