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Research article

First published 2014-4

Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles

Neelam Gulia, BS Khatkar

Food Science and Technology International

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Other

First published 2004-06

Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties

A. Altan, M. Maskan

Food Science and Technology International

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Research article

First published 2023-12

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Moses Ojukwu, Hui Ling Tan, Maizura Murad [...]

Food Science and Technology International

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Research article

First published 2023-4

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

Nispa Seetapan, Bootsrapa Leelawat, Nattawut Limparyoon [...]

Food Science and Technology International

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Research article

First published 2011-6

Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta

M.C. Bustos, G.T. Pérez, A.E. León

Food Science and Technology International

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Research article

First published 2017-3

The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach

Abel Ortiz, Dominique Le Meurlay, Isabel Lara [...]

Food Science and Technology International

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Research article

First published 2021-10

Effect of high pressure and setting condition on physico-chemical,structural and functional characteristics of transglutaminase mediated fish gels

Sarika Kunnath, Bindu Jaganath, Satyen Kumar Panda [...]

Food Science and Technology International

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Research article

First published 2018-9

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa

Food Science and Technology International

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Research article

First published 2021-10

Instant rice-based composite pasta requiring no cooking

Porinita Devi, Sweety Kalita, Mridula Saikia Barooah [...]

Food Science and Technology International

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Research article

First published 2025-6

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko [...]

Food Science and Technology International

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