The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The objective of this study has been to investigate the effects of two ingredients i) acetylated potato starch (APS) and ii) sodium carboxymethyl cellulose (CMC) on the textural attributes and eating quality of instant noodles. Using low-protein soft wheat flour (Australian Soft) as the base material, samples of noodles incorporating varying proportions of APS and CMC were evaluated for product texture,...
Instant fried noodles are typically made from flour of medium protein content. In order to examine the potential application of microbial transglutaminase (MTGase), a low-protein soft wheat flour (Australian Soft) has been used. Trials were carried out to evaluate the effects of varying proportions of three ingredients (MTGase, sodium stearoyl lactylate (SSL) and water) on product texture and colour...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.