Aspekte der Entwicklung und Einführung von Qualitätsmanagementsystemen in der Teigwarenindustrie = Aspects of development and implementation of quality management systems in pasta industryWEBERS, M.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 6, pp 417-420, issn 0367-4177Article

Spaghetti & Co.: Die Geschichte der Pasta = Spaghetti & Co.: History of Italian PastaKRAUSS, Irene.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 9, pp 338-340, issn 0012-0413, 3 p.Article

Lipids in Japanese noodle floursJUN, W. J; CHUNG, O. K; SEIB, P. A et al.Cereal chemistry. 1998, Vol 75, Num 6, pp 826-829, issn 0009-0352Article

Chinese wet noodle formulation : a response surface methodology studySHELKE, K; DICK, J. W; HOLM, Y. F et al.Cereal chemistry. 1990, Vol 67, Num 4, pp 338-342, issn 0009-0352Article

Pasta and extrusion cooked foods. Some technological and nutritional aspects = Les pâtes alimentaires et les aliments cuits par extrusion. Quelques aspects technologiques et nutritionnelsMERCIER, C; CANTARELLI, C.1986, 199 p., isbn 0-85334-417-5Book

The spaghetti-making quality of commercial durum wheat samples with variable α-amylase activityDEXTER, J. E; MATSUO, R. R; KRUGER, J. E et al.Cereal chemistry. 1990, Vol 67, Num 5, pp 405-412, issn 0009-0352Conference Paper

Textural images analysis of pasta protein networks to determine influence of technological processesFARDET, A; BALDWIN, P. M; BERTRAND, D et al.Cereal chemistry. 1998, Vol 75, Num 5, pp 699-704, issn 0009-0352Article

Bewertung des Einflusses der Rohstoffe auf die Trocknungskinetik von Teigwaren = Drying process of pasta, produced from different raw material - evaluation of the influence of raw material on drying kineticsDALBON, G; COSTA, M; TICO, M et al.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 6, pp 429-432, issn 0367-4177Article

En Japonais = Qualitative effect of far infrared irradiation on noodlesYOKOUCHI, H; MATSUI, S; UETA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1991, Vol 38, Num 10, pp 897-903, issn 0029-0394Article

Durum wheat pasta drying kinetics = Cinétique du séchage des pâtes alimentaires à base de blé durANDRIEU, J; STAMATOPOULOS, A. A.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 6, pp 448-456, issn 0023-6438Article

Design and performance of pasta diesMALDARI, D; MALDARI, C.Cereal foods world. 1993, Vol 38, Num 11, pp 806-810, issn 0146-6283, 4 p.Article

Change in lipid composition during Yaku and its effect on texture of cooked SomenzNIIHARA, R; YONEZAWA, D.Nippon Shokuhin Kogyo Gakkai-Shi. 1990, Vol 37, Num 10, pp 779-785, issn 0029-0394Article

Determination of the acid value of instant noodles : Interlaboratory studyHAKODA, Akiko; SAKAIDA, Kenichi; SUZUKI, Tadanao et al.Journal of AOAC International. 2006, Vol 89, Num 5, pp 1341-1346, issn 1060-3271, 6 p.Article

A near infrared spectroscopic discrimination of noodle flours using a principal-component analysis coupled with chemical informationKUMAGAI, Masanori; KARUBE, Kikuko; SATO, Tomoaki et al.Analytical sciences. 2002, Vol 18, Num 10, pp 1145-1150, issn 0910-6340, 6 p.Article

Instant nodles in JapanKUBOMURA, K.Cereal foods world. 1998, Vol 43, Num 4, pp 194-197, issn 0146-6283Article

Moisture diffusivity in pasta during dryingLICHTFIELD, J. B; OKOS, M. R.Journal of food engineering. 1992, Vol 17, Num 2, pp 117-142, issn 0260-8774Article

I principali alimenti a base di cereali : innovazioni tecnologiche, profilo nutrizionale e problematiche qualitativeDE MARCHI, F; CURTO, O.Rivista della Società Italiana di Scienze dell'Alimentazione. 1991, Vol 20, Num 1-2, pp 19-24, issn 0391-4887Conference Paper

INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEATHATCHER, D. W; BELLIDO, G. G; ANDERSON, M. J et al.Journal of texture studies. 2011, Vol 42, Num 6, pp 490-502, issn 0022-4901, 13 p.Article

Qualité du blé dur de la semoule et des pâtes alimentairesABECASSIS, J.Industries des céréales. 1991, Num 72, pp 7-11, issn 0245-4505Article

The influence of heat damage on durum wheat spaghetti quality = L'influence des altérations par voie thermique sur la qualité des spaghetti obtenus à partir de blé durDEXTER, J. E; MATSUO, R. R; DANIEL, R. W et al.Canadian Institute of Food Science and Technology journal. 1989, Vol 22, Num 3, pp 227-237, issn 0315-5463Article

A Crossover Study of Noodle Soup Consumption in Melamine Bowls and Total Melamine Excretion in UrineWU, Chia-Fang; HSIEH, Tusty-Jiuan; CHEN, Bai-Hsiun et al.JAMA internal medicine (Print). 2013, Vol 173, Num 4, pp 317-319, issn 2168-6106, 3 p.Article

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATSHATCHER, D. W; BELLIDO, G. G; DEXTER, J. E et al.Journal of texture studies. 2008, Vol 39, Num 6, pp 695-708, issn 0022-4901, 14 p.Article

Biaxial extensional viscosity of sheeted noodle doughLIAO, Hung-Ju; CHUNG, Ying-Chien; TATTIYAKUL, Jirarat et al.Cereal chemistry. 2007, Vol 84, Num 5, pp 506-511, issn 0009-0352, 6 p.Article

Influence of frozen noodle processing on cooked noodle textureHATCHER, D. W.Journal of texture studies. 2004, Vol 35, Num 4, pp 429-444, issn 0022-4901, 16 p.Article

Textural and other quality properties of instant fried noodles as affected by some ingredientsLI JUAN YU; NGADI, Michael O.Cereal chemistry. 2004, Vol 81, Num 6, pp 772-776, issn 0009-0352, 5 p.Article