Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles.

Li, Hua; Wang, Jingjing; Pan, Li; Lu, Qiyu

Li, Hua; Wang, Jingjing; Pan, Li; Lu, Qiyu.

Afiliación

Li H; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 Henan People's Republic of China.
Wang J; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 Henan People's Republic of China.
Pan L; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 Henan People's Republic of China.
Lu Q; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 Henan People's Republic of China.

J Food Sci Technol ; 56(6): 2825-2835, 2019 Jun.

Article en En | MEDLINE | ID: mdl-31205338

Palabras clave

Amino acetylation; Disulfide bonds reduction; Gluten; Noodle quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2019 Tipo del documento: Article