Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates

• Main Authors: Sutee Wangtueai, Yuthana Phimolsiripol, Chaluntorn Vichasilp, Joe M. Regenstein, Regine Schöenlechner
• Format: Journal
• Published: 2020
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089436821&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/69941
• Institution: Chiang Mai University

© 2020 Elsevier Ltd The optimal formulation of gluten-free functional noodles (GFN) based on rice (70%) and cassava (30%) flour enriched with gelatin hydrolysates was studied. The effect of pregelatinized flour (rice: cassava, 70:30) (X1, 10–30%), fish gelatin hydrolysates (X2, 1–5%) and transglutam...