Works matching DE "INSTANT noodles"
Results: 16
Edible Film-forming potential of Gelatin Blends With Glycerol and Sorbitol for Application in Instant Noodle Seasoning Powder Packaging.
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- Tropical Journal of Natural Product Research, 2025, v. 9, n. 1, p. 398, doi. 10.26538/tjnpr/v9i1.50
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- Article
INFLUENTIAL FACTORS ON CONSUMER PURCHASE INTENTIONS: CASES OF INSTANT NOODLE PRODUCTS IN THE HUNGARIAN MARKET.
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- Journal of Eastern European & Central Asian Research, 2018, v. 5, n. 2, p. 1, doi. 10.15549/jeecar.v5i2.244
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- Article
Simultaneous Determination of Piperine, Capsaicin, and Dihydrocapsaicin in Korean Instant-Noodle (Ramyun) Soup Base Using High-Performance Liquid Chromatography with Ultraviolet Detection.
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- Journal of AOAC International, 2016, v. 99, n. 1, p. 187, doi. 10.5740/jaoacint.15-0188
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- Article
Starting from an Empty Plate: A Semiotic Study of Instant Noodle Advertisements during the Fasting Month of Ramadan in the Covid-19 Pandemic.
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- k@ta, 2024, v. 26, p. 63, doi. 10.9744/kata.26.00.63-74
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- Article
CONSUMPTION OF NOODLES AND UTILIZATION OF AMARANTHUS AT THE UNIVERSITY OF ZULULAND, SOUTH AFRICA.
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- Journal of Consumer Sciences (0378-5254), 2022, v. 50, p. 47
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- Article
Production of bioethanol and biodiesel using instant noodle waste.
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- Bioprocess & Biosystems Engineering, 2014, v. 37, n. 8, p. 1627, doi. 10.1007/s00449-014-1135-3
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- Article
The Story of 'Maggi' in India : A Case Study in Crisis Management.
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- ASBM Journal of Management, 2017, v. 10, n. 2, p. 120
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- Article
Health risk assessment of instant noodles commonly consumed in Port Harcourt, Nigeria.
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- Environmental Science & Pollution Research, 2018, v. 25, n. 3, p. 2580, doi. 10.1007/s11356-017-0583-0
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- Article
Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0205
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- Article
Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles.
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- International Journal of Food Engineering, 2015, v. 11, n. 6, p. 851, doi. 10.1515/ijfe-2015-0108
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- Article
Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies.
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- 2017
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- Publication type:
- journal article
Instant noodles, processed food intake, and dietary pattern are associated with atopic dermatitis in an adult population (KNHANES 2009-2011).
- Published in:
- 2016
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- Publication type:
- journal article
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.
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- Journal of Texture Studies, 2017, v. 48, n. 6, p. 607, doi. 10.1111/jtxs.12274
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- Article
Correlation of Thermal Conductivity of Instant Noodles with their Textural Property for Rehydration Study.
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- Journal of Texture Studies, 2016, v. 47, n. 2, p. 87, doi. 10.1111/jtxs.12162
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- Article
Bacteriological evaluation of instant noodles stored under sub-optimal conditions from selected markets in Sagamu-Ibafo axis of Ogun State, Nigeria.
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- Journal of Pharmacy & Bioresources, 2022, v. 19, n. 3, p. 128, doi. 10.4314/jpb.v19i3.1
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- Article
Korean Adolescents' Energy Intake of Selected Foods by Eating Place from 1998 to 2012 During Implementation of Two National School Nutrition Policies.
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- Journal of Hunger & Environmental Nutrition, 2018, v. 13, n. 1, p. 116, doi. 10.1080/19320248.2017.1337534
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- Article