Works about NOODLES
Results: 650
Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles.
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- International Journal of Food Engineering, 2025, v. 21, n. 2, p. 129, doi. 10.1515/ijfe-2024-0213
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- Article
Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification.
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- PLoS ONE, 2025, v. 20, n. 2, p. 1, doi. 10.1371/journal.pone.0307506
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- Article
Quality Characteristics of Gluten-Free Noodles According to the Drying Method of Pregelatinized Rice Flour.
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- Processes, 2025, v. 13, n. 2, p. 462, doi. 10.3390/pr13020462
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- Article
Development and irradiation preservation technology study on fresh wet noodles incorporating lotus rhizome residue.
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- Journal of Food Measurement & Characterization, 2025, v. 19, n. 3, p. 2007, doi. 10.1007/s11694-025-03096-x
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- Article
Relationship between the Dough Quality and Content of Specific Glutenin Proteins in Wheat Mill Streams, and Its Application to Making Flour Suitable for Instant Chinese Noodles.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 4, p. 788, doi. 10.1271/bbb.70.788
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- Article
Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars.
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- Euphytica, 2011, v. 180, n. 2, p. 235, doi. 10.1007/s10681-011-0385-2
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- Article
QTL mapping for flour and noodle colour components and yellow pigment content in common wheat.
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- Euphytica, 2009, v. 165, n. 3, p. 435, doi. 10.1007/s10681-008-9744-z
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- Article
Pan bread and dry white Chinese noodle quality in Chinese winter wheats.
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- Euphytica, 2004, v. 139, n. 3, p. 257, doi. 10.1007/s10681-004-3283-z
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- Article
A novel method to assess the mechanical behavior A novel method to assess the mechanical behavior.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 112, n. Part C, p. 131, doi. 10.1016/j.fbp.2018.10.001
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- Article
The growing popularity of low-carb cereal-based products: the lay of the land.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 455, doi. 10.1007/s00217-023-04399-3
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- Article
Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats.
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- Trends in Sciences, 2024, v. 21, n. 5, p. 1, doi. 10.48048/tis.2024.7428
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- Article
The effect of brown rice flour particle size on the quality of brown rice noodles.
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- Food & Machinery, 2024, n. 9, p. 174, doi. 10.13652/j.spjx.1003.5788.2024.80401
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- Article
Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 3, p. 604, doi. 10.1007/s11130-023-01096-0
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- Article
Sorghum Pasta and Noodles: Technological and Nutritional Aspects.
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- Plant Foods for Human Nutrition, 2020, v. 75, n. 3, p. 326, doi. 10.1007/s11130-020-00829-9
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- Article
Development of Pumpkin Powder Incorporated Instant Noodles.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 2, p. 524, doi. 10.12944/CRNFSJ.8.2.18
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- Article
The Study of Sorghum (Sorghum bicolor L.), Mung Bean (Vigna radiata) and Sago (Metroxylon sagu) Noodles: Formulation and Physical Characterization.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 217, doi. 10.12944/CRNFSJ.8.1.20
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- Article
Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 174, doi. 10.12944/CRNFSJ.6.1.20
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- Article
Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 148, doi. 10.12944/CRNFSJ.6.1.17
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- Article
Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 165, doi. 10.12944/CRNFSJ.6.1.19
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- Article
MISIR PÜSKÜLÜ TOZU İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ ERİŞTE ÜRETİMİ.
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- SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2023, v. 11, n. 2, p. 693, doi. 10.21923/jesd.1225197
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- Article
Quality attributes and cooking properties of commercial Thai rice noodles.
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- PeerJ, 2021, p. 1, doi. 10.7717/peerj.11113
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- Article
Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle.
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- PeerJ, 2020, p. 1, doi. 10.7717/peerj.10235
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- Article
Cooking quality attributes of rice (Oryza sativa L.) noodle substituted by different carbohydrate sources.
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- Research on Crops, 2022, v. 23, n. 1, p. 235, doi. 10.31830/2348-7542.2022.033
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- Article
Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 11, doi. 10.6066/jtip.2022.33.1.11
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OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 110, doi. 10.6066/jtip.2019.30.2.110
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- Article
PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR).
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 1, p. 98, doi. 10.6066/jtip.2014.25.1.98
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- Article
Udon enteropathy.
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- Oxford Medical Case Reports, 2024, v. 2024, n. 3, p. 1, doi. 10.1093/omcr/omae021
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- Article
Development of Wet Noodles Based on Cassava Flour.
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- Journal of Engineering & Technological Sciences, 2013, v. 45, n. 1, p. 97, doi. 10.5614/j.eng.technol.sci.2013.45.1.7
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Cocoyam (Xanthosoma sagittifolium) Noodles for Dyslipidemia: Physicochemical and Sensory Characteristics.
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- 2023
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- Abstract
High Fibre Instant Noodles Made from Beneng Taro Flour (Xanthosoma undipes).
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- Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 139
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- Article
Heavy Metals (Pb, Cd, As) Content in Instant Noodles From Malaysian Market.
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- Malaysian Journal of Medicine & Health Sciences, 2019, v. 15, p. 143
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- Article
Inactivation of Some Pathogens Inoculated to Noodle by Syzygium aromaticum (L.) Merr. & L.M.Perry Essential Oil.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 2, p. 888, doi. 10.21597/jist.791374
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- Article
Erişte Üretiminde Şeker Pancarı Lifinin Kullanımı.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, v. 10, n. 1, p. 280, doi. 10.21597/jist.653683
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- Article
Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development.
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- Biomolecules (2218-273X), 2023, v. 13, n. 2, p. 386, doi. 10.3390/biom13020386
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- Article
Optimization of Bacterial Cellulose Production from Wastewater of Noodle Processing by Komagataeibacter sp. PAP1 and Bio-Cellulose Paper Production.
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- Walailak Journal of Science & Technology, 2020, v. 17, n. 11, p. 1241, doi. 10.48048/wjst.2021.6508
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- Article
An Assessment of the Performance and Carcass Yield of Broilers Fed Indomie Waste® in the Humid Tropics.
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- Iranian Journal of Applied Animal Science, 2014, v. 4, n. 1, p. 123
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- Article
Facile Preparation of Superhydrophobic Membrane Inspired by Chinese Traditional Hand-Stretched Noodles.
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- Coatings (2079-6412), 2021, v. 11, n. 2, p. 228, doi. 10.3390/coatings11020228
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- Article
Consumers' Preference and Future Consideration Toward Organic Instant Noodles: Evidence from Indonesia.
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- Agris On-Line Papers in Economics & Informatics, 2023, v. 15, n. 1, p. 127, doi. 10.7160/aol.2023.150110
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- Article
BANANA PEEL POWDER AS THE POTENTIAL INGREDIENT TO SUBSTITUTE WHEAT FLOUR IN NOODLES PROCESSING.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 2, p. 100, doi. 10.34302/crpjfst/2024.16.2.8
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- Article
EFFECTS OF XANTHAN GUM ON THE QUALITY OF GLUTEN-FREE BORA RICE AND CORN FLOUR NOODLES USING D-OPTIMAL MIXTURE DESIGN APPROACH.
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- Carpathian Journal of Food Science & Technology, 2023, v. 15, n. 3, p. 89, doi. 10.34302/crpjfst/2023.15.3.7
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- Article
BUILDING AND SOLVING THE HEAT TRANSFER MODELS TO DETERMINE SUITABLE FRYING CONDITIONS FOR INSTANT NOODLES.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 4, p. 105, doi. 10.34302/crpjfst/2021.13.4.9
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- Article
Nutritional compositions of various potato noodles: Comparative analysis.
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- International Journal of Agricultural & Biological Engineering, 2017, v. 10, n. 1, p. 218, doi. 10.3965/j.ijabe.20171001.2287
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- Article
Performance of industrial dough mixers and its effects on noodle quality.
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- International Journal of Agricultural & Biological Engineering, 2016, v. 9, n. 1, p. 125, doi. 10.3965/j.ijabe.20160901.1448
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- Article
Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.
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- Journal of Oleo Science, 2019, v. 68, n. 6, p. 559, doi. 10.5650/jos.ess18217
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- Article
New noodlemaking in the works.
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- Agricultural Research, 1997, v. 45, n. 3, p. 9
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- Article
Are Consumers Willing to Pay a Premium for Pure Rice Noodles? A Study of Discrete Choice Experiments in Taiwan.
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- Sustainability (2071-1050), 2020, v. 12, n. 15, p. 6144, doi. 10.3390/su12156144
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- Article
Cradle-to-Gate Water-Related Impacts on Production of Traditional Food Products in Malaysia.
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- Sustainability (2071-1050), 2020, v. 12, n. 13, p. 5274, doi. 10.3390/su12135274
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- Article
QUALITY IMPROVEMENT OF NOODLES FORTIFIED WITH MORINGA LEAF POWDER, KONJAC GLUCOMANNAN, AND ACETYLATED STARCH.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 4, p. 467, doi. 10.17306/j.afs.1128
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- Article
THE EFFECT OF GOLDEN OYSTER MUSHROOM (PLEUROTUS CITRINOPILEATUS) POWDER ON THE PHYSIOCHEMICAL, ANTIOXIDATIVE, AND SENSORY PROPERTIES OF NOODLES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 3, p. 351, doi. 10.17306/j.afs.1160
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- Article
FORMULATION AND QUALITY EVALUATION OF NOODLES WITH STARCHY FLOURS CONTAINING HIGH LEVELS OF RESISTANT STARCH.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2022, v. 21, n. 2, p. 145, doi. 10.17306/j.afs.1011
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- Article