Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates
© 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...
Saved in:
| Main Authors: | , , , , |
|---|---|
| 格式: | 雜誌 |
| 出版: |
2020
|
| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089436821&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/69941 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|