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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Bibliographic Details

Main Author:	Alano, Anna Regina Macapinlac
Other Authors:	Quijano, Ana Marie M.
Resource Type:	Thesis
Language:	English
Published:	1997.
Subjects:	Pasta. Transglutaminase.