Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures
Textural and microstructural properties of composite gels (CGs), along with wheat flour and
high amylose corn starch (Hylon VII) mixed with microbial transglutaminase (MTGase) at …
high amylose corn starch (Hylon VII) mixed with microbial transglutaminase (MTGase) at …
Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch
The effect of addition of high amylose corn starch (Hylon VII or H) to wheat flour (WF) on the
mechanical properties of the resulting binary composite gels (BCG) under small and large …
mechanical properties of the resulting binary composite gels (BCG) under small and large …
Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM
Mixture experiment was applied to optimize the canned cross‐linked high‐amylose starch
yellow alkaline noodle formula. Processing factors of canned yellow alkaline noodle (YAN) …
yellow alkaline noodle formula. Processing factors of canned yellow alkaline noodle (YAN) …