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Physical and sensory characterisation of noodles with added native and denatured pea protein isolate.
Wee, M S M; Loud, D E; Tan, V W K; Forde, C G.
Afiliación
  • Wee MSM; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore.
  • Loud DE; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore.
  • Tan VWK; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore.
  • Forde CG; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore; Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore. Electronic address: ciaran_
Food Chem ; 294: 152-159, 2019 Oct 01.
Article en En | MEDLINE | ID: mdl-31126447
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Gusto / Proteínas de Guisantes Límite: Adult / Female / Humans / Male Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Singapur Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Gusto / Proteínas de Guisantes Límite: Adult / Female / Humans / Male Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Singapur Pais de publicación: Reino Unido