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

Published 2009 View Full Article

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Title
The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 122, Issue 4, Pages 957-964
Publisher
Elsevier BV
Online
2009-10-13
DOI
10.1016/j.foodchem.2009.10.009

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