Work

Effects of egg white protein with and without transglutaminase on the structural and physicochemical properties of heat‐moisture‐treated rice flour‐based pasta

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70286

Authors: Aimé Roger Raherison, Natta Laohakunjit, Apiradee Uthairatanakij, Punchira Vongsawasdi, Nattapon Kaisangsri, Orrapun Selamassakul, Ratchadaporn Kaprasob

Institution: King Mongkut's University of Technology Thonburi

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4415781440

FWCI: 0.562

Cites: 49

Cited by: 1

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