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Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

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Pages 410-417 | Published online: 09 Feb 2011

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Yohanes Raditya WARDHANALukas Sanjaya BANAWI. (2020) Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties. Journal of Nutritional Science and Vitaminology 66:Supplement, pages S190-S195.
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Hannah J. McKerchar, Stefan Clerens, Renwick C.J. Dobson, Jolon M. Dyer, Evelyne Maes & Juliet A. Gerrard. (2019) Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications. Trends in Food Science & Technology 86, pages 217-229.
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Lu-Dan He, Xiao-Na Guo & Ke-Xue Zhu. (2019) Effect of soybean milk addition on the quality of frozen-cooked noodles. Food Hydrocolloids 87, pages 187-193.
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Chenzhi Wang, Jingyi Li, Siyi Zhou, Jiaqi Zhou, Qiuyu Lan, Wen Qin, Dingtao Wu, Jiang Liu, Wenyu Yang & Qing Zhang. (2019) Application of transglutaminase for quality improvement of whole soybean curd. Journal of Food Science and Technology 56:1, pages 233-244.
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Lida Shahsavani Mojarrad & Ali Rafe. (2018) Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM. Food Science & Nutrition 6:5, pages 1204-1213.
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Valeria Marinelli, Lucia Padalino, Amalia Conte, Matteo Alessandro Del Nobile & Karlis Briviba. (2018) Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds. Food Science and Technology Research 24:6, pages 1093-1100.
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Lida Shahsavani. (2018) The study of nutrition value and physico-chemical properties on cross- linked rye noodles. Journal of Nutritional Health & Food Engineering 8:2.
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Thuan-Chew Tan, Tanyong Phatthanawiboon & Azhar Mat Easa. (2016) Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White. Journal of Food Quality 39:4, pages 342-350.
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Aaron Lerner & Torsten Matthias. (2015) Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis. Nutrition Reviews 73:8, pages 544-552.
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Shin-Yong Yeoh, Abbas F.M. Alkarkhi & Azhar Mat Easa. (2014) Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing. Journal of Food Processing and Preservation 38:3, pages 1187-1197.
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Ling-Yun Li, Azhar Mat Easa, Min-Tze Liong, Thuan-Chew Tan & Wan-Teck Foo. (2013) The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles. Food Hydrocolloids 30:2, pages 495-503.
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