Effects Of Cross-Linking Agents On The Physicochemical Properties Of Yellow Alkaline Noodles Prepared By Cooking And Thermal Processing
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Date
2013-07
Authors
Yeoh, Shin Yong
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
This study evaluates the effects of cross-linking agent namely mirobial transglutaminase (MTG), ribose and the combination of both on the physicochemical properties of yellow alkaline noodles (YAN) prepared by cooking and thermal processing in the final phase of the study.
Description
Keywords
Physicochemical Properties , Yellow Alkaline Noodles