Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

Author： Yeoh Shin-Yong   Alkarkhi Abbas F. M.   Ramli Saifullah Bin   Easa Azhar Mat  

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.62, Iss.4, 2011-06, pp. : 410-417

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