Works matching DE "RICE noodles"
Results: 13
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
Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles.
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- Foods, 2025, v. 14, n. 4, p. 674, doi. 10.3390/foods14040674
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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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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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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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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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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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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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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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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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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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Influence of Annealing Temperature on Tg′ of Cooked Rice Stick Noodles.
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- International Journal of Food Properties, 2006, v. 9, n. 4, p. 759, doi. 10.1080/10942910600580658
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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