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There are 11757 results for: content related to: Instant Noodles as an Antifriction Device: Making the BOP with PPP in PNG

  1. Characterization and nutritional quality evaluation of several starch noodles

    Starch - Stärke

    Volume 66, Issue 9-10, September 2014, Pages: 880–886, Ping-zhen Ge, Dai-chao Fan, Miao Ding, Dan Wang and Cai-qiong Zhou

    Article first published online : 14 JUL 2014, DOI: 10.1002/star.201300288

  2. Quality evaluation of noodles prepared from blending of broken rice and wheat flour

    Starch - Stärke

    Volume 67, Issue 11-12, December 2015, Pages: 905–912, Ishfaq Ahmed, Ihsan Mabood Qazi and Suraiya Jamal

    Article first published online : 17 JUN 2015, DOI: 10.1002/star.201500037

  3. Changes in Textural Properties of Japanese Tenobe Somen Noodles during Storage

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: S500–S507, Mina Katagiri, Tetsuya Masuda, Fumito Tani and Naofumi Kitabatake

    Article first published online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02419.x

  4. Rheological Properties of Somen Noodles—A Traditional Japanese Wheat Product

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: E51–E58, Mina Katagiri and Naofumi Kitabatake

    Article first published online : 19 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01415.x

  5. Effects of Different Processing Conditions on the Mechanical Properties of Dry Noodles

    Journal of Texture Studies

    Volume 45, Issue 5, October 2014, Pages: 387–395, Song Jiang, Dan-Dan Yao, Ke Sun and Mei-Ru Zhu

    Article first published online : 19 SEP 2014, DOI: 10.1111/jtxs.12089

  6. Chinese-Noodle-Inspired Muscle Myofiber Fabrication

    Advanced Functional Materials

    Volume 25, Issue 37, October 7, 2015, Pages: 5999–6008, Yuhui Li, Chi Tat Poon, Moxiao Li, Tian Jian Lu, Belinda Pingguan-Murphy and Feng Xu

    Article first published online : 12 AUG 2015, DOI: 10.1002/adfm.201502018

  7. Texture and Quality Properties of Chinese Fresh Egg Noodles Formulated with Green Seaweed (Monostroma nitidum) Powder

    Journal of Food Science

    Volume 73, Issue 8, October 2008, Pages: S398–S404, H.C. Chang and L.-C. Wu

    Article first published online : 4 SEP 2008, DOI: 10.1111/j.1750-3841.2008.00912.x

  8. INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT

    Journal of Texture Studies

    Volume 42, Issue 6, December 2011, Pages: 490–502, D.W. HATCHER, G.G BELLIDO, M.J. ANDERSON, J.E. DEXTER, D. HEAD and M. IZYDORCZYK

    Article first published online : 23 AUG 2011, DOI: 10.1111/j.1745-4603.2011.00310.x

  9. Storage conditions affect quality of noodles with added soy flour and sweet potato

    International Journal of Food Science & Technology

    Volume 35, Issue 2, March 2000, Pages: 235–242, Philipus Pangloli, James L. Collins and Marjorie P. Penfield

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00333.x

  10. The cooking qualities of microwave oven cooked instant noodles

    International Journal of Food Science & Technology

    Volume 45, Issue 5, May 2010, Pages: 1042–1049, Seung Yong Cho, Jin Won Lee and Chul Rhee

    Article first published online : 12 APR 2010, DOI: 10.1111/j.1365-2621.2010.02236.x

  11. Folates in Asian Noodles: III. Fortification, Impact of Processing, and Enhancement of Folate Intakes

    Journal of Food Science

    Volume 72, Issue 5, June/July 2007, Pages: C288–C293, LanT. T. Bui and Darryl M. Small

    Article first published online : 29 MAY 2007, DOI: 10.1111/j.1750-3841.2007.00378.x

  12. Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation

    Journal of Food Science

    Volume 77, Issue 3, March 2012, Pages: C303–C307, Suhyun Kong, Dae-Jung Kim, Sea-Kwan Oh, Im-Soo Choi, Heon-Sang Jeong and Junsoo Lee

    Article first published online : 2 MAR 2012, DOI: 10.1111/j.1750-3841.2011.02590.x

  13. Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing

    Journal of Food Processing and Preservation

    Volume 38, Issue 3, June 2014, Pages: 1187–1197, Shin-Yong Yeoh, Abbas F.M. Alkarkhi and Azhar Mat Easa

    Article first published online : 14 MAR 2013, DOI: 10.1111/jfpp.12079

  14. TEXTURAL CHANGES IN FRESH EGG NOODLES FORMULATED WITH SEAWEED POWDER AND FULL OR PARTIAL REPLACEMENT OF CUTTLEFISH PASTE

    Journal of Texture Studies

    Volume 42, Issue 1, February 2011, Pages: 61–71, HUNG-CHIA CHANG, HUA-HAN CHEN and HUNG-HSI HU

    Article first published online : 23 NOV 2010, DOI: 10.1111/j.1745-4603.2010.00268.x

  15. CAN NOODLES BE MADE FROM MILLET? AN EXPERIMENTAL INVESTIGATION OF NOODLE MANUFACTURE TOGETHER WITH STARCH GRAIN ANALYSES

    Archaeometry

    Volume 53, Issue 1, February 2011, Pages: 194–204, WEI GE, LI LIU, XINGCAN CHEN and ZHENGYAO JIN

    Article first published online : 10 MAY 2010, DOI: 10.1111/j.1475-4754.2010.00539.x

  16. Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids

    Starch - Stärke

    Volume 63, Issue 8, August 2011, Pages: 493–502, Prisana Suwannaporn and Kamonphan Wiwattanawanich

    Article first published online : 19 APR 2011, DOI: 10.1002/star.201100005

  17. Correlation of Thermal Conductivity of Instant Noodles with their Textural Property for Rehydration Study

    Journal of Texture Studies

    Areum Jang, Heewon Kim, Jae-Yong Shim, Seok Ki Lee and Suyong Lee

    Article first published online : 28 OCT 2015, DOI: 10.1111/jtxs.12162

  18. Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2348–2355, Yuree Wandee, Dudsadee Uttapap, Santhanee Puncha-arnon, Chureerat Puttanlek, Vilai Rungsardthong and Nuanchawee Wetprasit

    Article first published online : 28 APR 2014, DOI: 10.1111/ijfs.12554

  19. EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

    Journal of Food Quality

    Volume 35, Issue 3, June 2012, Pages: 207–216, SY-YU SHIAU, TIEN-TSO WU and YAO-LING LIU

    Article first published online : 23 APR 2012, DOI: 10.1111/j.1745-4557.2012.00436.x

  20. Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles

    Starch - Stärke

    Volume 67, Issue 11-12, December 2015, Pages: 1035–1043, Man Zhou, Zhouyi Xiong, Jie Cai and Hanguo Xiong

    Article first published online : 3 SEP 2015, DOI: 10.1002/star.201500132