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Optimization of salt ready-mix for instant fried noodles production using response surface methodology
Emerald Group Publishing | 2024|Keywords: Noodles -
Effect of ultrasonic power density on the quality of fresh wet noodles
Elsevier | 2024|Keywords: Noodles -
Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.)
Free accessBASE | 2024|Keywords: instant noodles -
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles
Elsevier | 2024|Keywords: Fresh rice noodles -
Insights into the quality and structure of dried wheat noodles as affected by monascus pigments
Elsevier | 2024|Keywords: Noodles -
Evaluation of physicochemical properties of Rohu fish noodles
Free accessDOAJ | 2024|Keywords: Noodles, Fish noodles -
Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology
Taylor & Francis Verlag | 2024|Keywords: Wheat-tigernut pomace noodles -
Ultrasound‐modified whey protein‐enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes
Free accessWiley | 2024|Keywords: instant noodles -
Pre-hydration of wheat flours improved the qualities of white salted noodles through promoting the dispersion of starch granules and the formation of uniformly filled gluten networks
Elsevier | 2024|Keywords: White salted noodles -
Effect of phytic acid on the appearance of yellow alkaline noodles: Color and dark spots
Elsevier | 2024|Keywords: Yellow alkaline noodles -
Three-Dimensional Porous Carbon Material Derived from Moldy Rice Noodles for Highly Efficient Removal of Methylene Blue Dye
American Chemical Society | 2024|Keywords: Moldy rice noodles -
Exploring the dynamic water mobility and distribution in model systems of wheat noodles with different gluten-to-starch ratios based on LF-NMR
Elsevier | 2024|Keywords: Wheat-based noodles system -
Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch
Wiley | 2024|Keywords: Highland barley noodles -
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior
Wiley | 2024|Keywords: mung bean noodles -
Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles
Elsevier | 2024|Keywords: Frozen cooked noodles -
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles
Wiley | 2024|Keywords: Udon noodles -
Comparison of reactive species in plasma activated water from two devices and their preservation efficacy on noodles during storage
Elsevier | 2024|Keywords: Fresh wet noodles -
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten
Free accessDOAJ | 2024|Keywords: noodles -
Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes
Wiley | 2024|Keywords: functional noodles
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