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Articles (7)

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1-7 of 7 results for starch noodles

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Select article: Effects of particle size on structural,physicochemical,and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

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Research article

First published 2021-7

Effects of particle size on structural,physicochemical,and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

Md. Hasan Waliullah, Taihua Mu, Mengmei Ma [...]

Food Science and Technology International

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

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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

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

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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

Select article: Effects of preheating temperature,moisture,and sodium metabisulfite content on quality of noodles prepared from maize flour or meal / Efecto de la temperatura de precalentamiento,humedad y contenido de metabisulfito de sodio en la calidad de fideos de harina o de sémola de maíz

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Research article

First published 1999-8

Effects of preheating temperature,moisture,and sodium metabisulfite content on quality of noodles prepared from maize flour or meal / Efecto de la temperatura de precalentamiento,humedad y contenido de metabisulfito de sodio en la calidad de fideos de harina o de sémola de maíz

R.D. Waniska, T. Yi, J. Lu [...]

Food Science and Technology International

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

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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

Select article: 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

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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

Select article: Barley in udon noodles Tallarines elaborados con cebada

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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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