Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man
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Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
1. Aalami, M., Leelavathi, K. (2008). Effect of microbial transglutaminase on spaghetti quality. Journal of Food Science, 73(5), C306-C312. https://doi.org/10.1111/j.1750.... CrossRef Google Scholar
期刊介绍：
The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections:
-Food Technology:
Innovative technology of food development including biotechnological and microbiological aspects
Effects of processing on food composition and nutritional value
-Food Chemistry:
Bioactive constituents of foods
Chemistry relating to major and minor components of food
Analytical methods
-Food Quality and Functionality:
Sensory methodologies
Functional properties of food
Food physics
Quality, storage and safety of food
-Nutritional Research Section:
Nutritional studies relating to major and minor components of food (excluding works related to questionnaire
surveys)
-“News” section:
Announcements of congresses
Miscellanea
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