Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles.

Foods · 2019 · PMC6963939 · PMID 31766681

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a decreasing trendno p-value reported

In PB + DTT, the amount of protein solubilized in the control noodles was significantly higher than all other samples, with a decreasing trend of solubilized protein with increasing TG concentration.

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