THE EFFECTS OF TRANSGLUTAMINASE AND REFRIGERATED STORAGE ON THE PHYSICOCHEMICAL PROPERTIES OF WHOLE WHEAT DOUGH AND NOODLES

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles

This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the seattle seahawks socks physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days).The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent viscosity (AV) of water extract

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