The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles
The goal of this study was to determine the effect of rice and hemp protein addition together with transglutaminase on the quality and fat content of fried instant noodles. The following parameters have been analyzed during this research: the amount of water, fat content, hydration time, color and t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/19/9070 |