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Research article

First published 1997-12

Barley in udon noodles Tallarines elaborados con cebada

B.-K. Baik, Z. Czuchajowska

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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Research article

First published 2018-10

Effect of premilling treatments on wheat gluten extraction and noodle quality

Ravinder Kaushik, Prince Chawla, Naveen Kumar [...]

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

Free access

Research article

First published 2007-6

Effects of Various Iron Fortificants on Sensory Acceptability and Shelf-Life Stability of Instant Noodles

Ratchanee Kongkachuichai, Arunwadee Kounhawej, Visith Chavasit [...]

Food and Nutrition Bulletin

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Research article

First published 2004-4

Application of a Portable near Infrared Spectrometer for the Manufacturing of Noodle Products

Masanori Kumagai, Natsumi Matsuura, Hua Li [...]

Journal of Near Infrared Spectroscopy

Free access

Case report

First published 2014-3

Catfish Noodling Forearm Injury Requiring Urgent Surgical Treatment: A Case Report and Review of the Literature

Courtney R.J. Kaar, Christina Plikaitis, Kevin W. Germino [...]

Wilderness & Environmental Medicine

Free access

Research article

First published 2011-12

Consumption of Micronutrient-Fortified Milk and Noodles is Associated with Lower Risk of Stunting in Preschool-Aged Children in Indonesia

Richard D. Semba, Regina Moench-Pfanner, Kai Sun [...]

Food and Nutrition Bulletin

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Research article

First published 2024-6

Properties of insect protein concentrate and potential application in seasoned rice noodles

Chutima Thongkaew, Jittra Singthong, Sukanya Klangsinsirikul

Food Science and Technology International

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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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