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There are 9930 results for: content related to: Noodlers in Missouri: Fishing for Identity in a Rural Subculture , by Mary Grigsby , Kirksville, MO : Truman State University Press , 2012 . 164 pp. $30.00 (paper). ISBN: 978-1-61248-061-9.

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

    Starch - Stärke

    Ishfaq Ahmed, Ihsan Mabood Qazi and Suraiya Jamal

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

  2. 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

  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. 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

  5. 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

  6. Instant Noodles as an Antifriction Device: Making the BOP with PPP in PNG

    American Anthropologist

    Volume 114, Issue 1, March 2012, Pages: 19–31, Frederick Errington, Tatsuro Fujikura and Deborah Gewertz

    Article first published online : 19 MAR 2012, DOI: 10.1111/j.1548-1433.2011.01394.x

  7. 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

  8. 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

  9. 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

  10. 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

  11. IMPACT OF CALCIUM HYDROXIDE ON THE TEXTURAL PROPERTIES OF BUCKWHEAT NOODLES

    Journal of Texture Studies

    Volume 43, Issue 3, June 2012, Pages: 227–234, LIHONG HAN, ZHANHUI LU, XUELIANG HAO, YONGQIANG CHENG and LITE LI

    Article first published online : 16 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00331.x

  12. Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

    Journal of Texture Studies

    Volume 45, Issue 6, December 2014, Pages: 420–429, Lihong Han, Yongqiang Cheng, Qiang Zhang, Haijun Ma, Eizo Tatsumi and Lite Li

    Article first published online : 20 NOV 2014, DOI: 10.1111/jtxs.12093

  13. 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

  14. RELATIONSHIPS BETWEEN INSTRUMENTAL MEASUREMENTS AND SENSORY EVALUATION IN INSTANT NOODLES STUDIED BY PARTIAL LEAST SQUARES REGRESSION

    Journal of Texture Studies

    Volume 41, Issue 2, April 2010, Pages: 224–241, DAN XUE, HAIYAN GAO, LEI ZHAO and JINGYUAN YIN

    Article first published online : 24 MAR 2010, DOI: 10.1111/j.1745-4603.2010.00223.x

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. You have free access to this content
    Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 347–357, Man Li, Ke-Xue Zhu, Xiao-Na Guo, Kristof Brijs and Hui-Ming Zhou

    Article first published online : 21 JUN 2014, DOI: 10.1111/1541-4337.12066