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Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China.
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- Journal of Applied Microbiology, 2008, v. 105, n. 3, p. 893, doi. 10.1111/j.1365-2672.2008.03814.x
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- Article
Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle.
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- Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-65198-4
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- Article
The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties.
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- Starch / Staerke, 2019, v. 71, n. 1/2, p. N.PAG, doi. 10.1002/star.201800145
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- Article
Utilization of Spirulina platensis for wastewater treatment in fermented rice noodle factory.
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- Extreme Life, Biospeology & Astrobiology, 2010, v. 2, n. 2, p. 39
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- Article
Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 1037, doi. 10.1002/jsfa.7193
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- Article
Effects of Lactobacillus plantarum Inoculum on the Fermentation Rate and Rice Noodle Quality.
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- Journal of Oleo Science, 2020, n. 9, p. 1031, doi. 10.5650/jos.ess20003
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- Article
Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.
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- Food Science & Technology International, 2018, v. 24, n. 6, p. 476, doi. 10.1177/1082013218766984
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- Article
EFFECTS OF IMMATURE PERSIMMON ( DIOSPYROS KAKI LINN. F.) JUICE ON THE PASTING, TEXTURAL, SENSORY AND COLOR PROPERTIES OF RICE NOODLES.
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- Journal of Texture Studies, 2012, v. 43, n. 3, p. 187, doi. 10.1111/j.1745-4603.2011.00328.x
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- Article
Optimization of process parameters of osmotic pressure treatment and heat moisture treatment for rice starch using response surface methodology.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2862, doi. 10.1007/s11694-020-00531-z
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- Article
Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life.
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- Quality Assurance & Safety of Crops & Foods, 2021, v. 13, n. 2, p. 25, doi. 10.15586/qas.v13i2.882
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- Article