Effects of Microbial Transglutaminase on Texture improvement of Chinese Noodles
| العنوان: | Effects of Microbial Transglutaminase on Texture improvement of Chinese Noodles |
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| المؤلفون: | Katsutoshi Yamazaki, Tanno Hiroyuki, Takahiko Soeda, Yasushi Naruto |
| المصدر: | NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 51:13-17 |
| بيانات النشر: | Japanese Society for Food Science and Technology, 2004. |
| سنة النشر: | 2004 |
| مصطلحات موضوعية: | Chemistry, Wheat flour, Palatability, Food science, Texture (geology), Microbial transglutaminase, Food Science |
| تدمد: | 1881-6681 1341-027X |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::4e9f91b3a498b50b4e06ebcda6e78c8d https://doi.org/10.3136/nskkk.51.13 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........4e9f91b3a498b50b4e06ebcda6e78c8d |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 18816681 1341027X |
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