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