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Physicochemical Properties of Commercial Gums and their Effects on Processing and Cooking Quality of Nontraditional Pasta
(North Dakota State University, 2012)
Processing characteristics and quality of pasta made from durum flour and semolina and the physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta was ...
Evaluation of Pea Protein and Modified Pea Protein as Egg Replacers
(North Dakota State University, 2012)
Native yellow pea (Pisum sativum) protein isolates (PPIs) showed good foaming and emulsifying properties but a poor gelling characteristic. However, this can be corrected by Transglutaminase (TGase) treatment. PPIs were ...