Noodles
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-40308-8_10
Reference65 articles.
1. Adejuwon, O. H., Jideani, A. I. O., & Falade, K. O. (2020). Quality and public health concerns of instant noodles as influenced by raw materials and processing technology. Food Reviews International, 36(3), 276–317. https://doi.org/10.1080/87559129.2019.1642348
2. Asenstorfer, R. E., Wang, Y., & Mares, D. J. (2006). Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science, 43(1), 108–119. https://doi.org/10.1016/j.jcs.2005.09.001
3. Baik, B.-K., & Lee, M.-R. (2003). Effects of starch amylose content of wheat on textural properties of white salted noodles. Cereal Chemistry Journal, 80(3), 304–309. https://doi.org/10.1094/CCHEM.2003.80.3.304
4. Békés, F., Kemény, S., & Morell, M. (2006). An integrated approach to predicting end-product quality of wheat. European Journal of Agronomy, 25(2), 155–162. https://doi.org/10.1016/j.eja.2006.04.008
5. Bellido, G. G., & Hatcher, D. W. (2010). Ultrasonic characterization of fresh yellow alkaline noodles. Food Research International, 43(3), 701–708. https://doi.org/10.1016/j.foodres.2009.11.010
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