Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase

Effect of Transglutaminase on Physicochemical Properties of Set-style Yogurt

(2010) Z. Oner et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles

(2009) D. W. Hatcher et al.   CEREAL CHEMISTRY

The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles

(2009) Ai-Ling Choy et al.   FOOD CHEMISTRY

Effect of Microbial Transglutaminase on Spaghetti Quality

(2008) M. Aalami et al.   JOURNAL OF FOOD SCIENCE

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

(2008) D.W. HATCHER et al.   JOURNAL OF TEXTURE STUDIES

THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI

(2008) NESLI SOZER et al.   JOURNAL OF TEXTURE STUDIES

Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles

(2008) Chee-Yuen Gan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY