Application of microbial transglutaminase for the texture improvement of pasta Anna Regina M. Alano ; Ana Marie M. Quijano, adviser.
Transglutaminase is an enzyme which is able to improve the physical properties of various foods containing proteins through the formation of crooslinks (ԑ(y-Glu)Lys) between the glutamine and lysine residues. It was incorporated into fresh and dried fettucine pasta to improve its texture properties...
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| Materyal Türü: | Tez |
| Dil: | English |
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1997.
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