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Noodles. II. The surface firmness of cooked noodles from soft and hard wheat flours = Les nouilles. II. Fermeté des nouilles cuites préparées à partir de farines de blé tendre ou durOH, N. H; SEIB, P. A; DEYOE, C. W et al.Cereal chemistry. 1985, Vol 62, Num 6, pp 431-436, issn 0009-0352Article

Noodles. III. Effects of processing variables on quality characteristics of dry noodles = Les nouilles. III. Effets des paramètres technologiques sur les critères de qualité des nouilles sèchesOH, N. H; SEIB, P. A; CHUNG, D. S et al.Cereal chemistry. 1985, Vol 62, Num 6, pp 437-440, issn 0009-0352Article

Microanalytical quality of macaroni and noddles = Qualité microanalytique des macaroni et des nouillesGECAN, J. S; ATKINSON, J. C.Journal of food protection. 1985, Vol 48, Num 5, pp 400-402, issn 0362-028XArticle

Characteristics of clear noodles prepared from edible canna starchesCHANSRI, Ruethaipak; PUTTANLEK, Chureerat; RUNGSADTHONG, Vilai et al.Journal of food science. 2005, Vol 70, Num 5, pp S337-S342, issn 0022-1147Article

Measurement of lipoxygenase in Australian white wheat flour : the effect of lipoxygenase on the quality properties of white salted noodlesCATO, Larisa; HALMOS, Andrew L; SMALL, Darryl M et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 11, pp 1670-1678, issn 0022-5142, 9 p.Conference Paper

L'utilisation des très hautes températures pour le séchage des pâtes alimentairesFRANCES, Y; OLLIVIER, J. L.Industries alimentaires et agricoles. 1985, Vol 102, Num 5, pp 471-475, issn 0019-9311Article

HPLC determination of the cholesterol content of egg noodles as an indicator of egg solids = Détermination, par CLHP, de la teneur en cholestérol des nouilles aux oeufs, comme indicateur de la teneur en matière sèche des oeufsHURST, W. J; ALEO, M. D; MARTIN, R. A. JR et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 5, pp 820-822, issn 0021-8561Article

Surgélation des produits à base de pâtesDEVEAUX, R.Revue générale du Froid. 1984, Vol 74, Num 3, pp 145-149, issn 0035-3205Article

Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodlesMANJUN WANG; CONGGUI CHEN; GAOJUN SUN et al.Stärke (Weinheim). 2010, Vol 62, Num 8, pp 429-434, issn 0038-9056, 6 p.Article

Characteristics of fractionated flours from whole buckwheat grain using a gradual milling system and their application for noodle makingVAN HUNG, Pham; MAEDA, Tomoko; TSUMORI, Rie et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 15, pp 2823-2829, issn 0022-5142, 7 p.Article

Effects of water requirement and substitution level on wheat―rice noodles with hydrocolloidsSUWANNAPORN, Prisana; WIWATTANAWANICH, Kamonphan.Stärke (Weinheim). 2011, Vol 63, Num 7-8, pp 493-502, issn 0038-9056, 10 p.Article

The contribution of Asian noodles to dietary thiamine intakes : A study of commercial dried productsBUI, Lan T. T; SMALL, Darryl M.Journal of food composition and analysis (Print). 2007, Vol 20, Num 7, pp 575-583, issn 0889-1575, 9 p.Article

Biorefinery of instant noodle waste to biofuelsXIAOGUANG YANG; SANG JUN LEE; HAH YOUNG YOO et al.Bioresource technology. 2014, Vol 159, pp 17-23, issn 0960-8524, 7 p.Article

Allelic variation of polyphenol oxidase genes impacts on Chinese raw noodle colorMARTIN, John M; BERG, James E; HOFER, Petrea et al.Journal of cereal science (Print). 2011, Vol 54, Num 3, pp 387-394, issn 0733-5210, 8 p.Article

Quick-boiling noodle production by using infrared dryingBASMAN, Arzu; YALCIN, Seda.Journal of food engineering. 2011, Vol 106, Num 3, pp 245-252, issn 0260-8774, 8 p.Article

The influence of formulation and processing on stability of thiamin in three styles of Asian noodlesBUI, Lan T. T; SMALL, Darryl M.Food chemistry. 2007, Vol 102, Num 4, pp 1394-1399, issn 0308-8146, 6 p.Article

Instant noodles with pectin for weight reductionJITPUKDEEBODINTRA, Somrutai; JANGWANG, Amarawadee.International journal of food, agriculture and environment (Print). 2009, Vol 7, Num 3-4, pp 126-129, issn 1459-0255, 4 p., 1Article

Entwicklung eines 5-Punkte-Prüfschemas zur sensorischen Beurteilung von Teigwaren = Mise au point d'un schéma d'essai en cinq points pour l'analyse sensorielle des pâtes alimentaires = Development of a 5-point-test for the sensoric evaluation of pastaMENGER, A.Getreide, Mehl und Brot (1972). 1985, Vol 39, Num 2, pp 61-63, issn 0367-4177Article

Influence of initial riboflavin content on retention in pasta during photodegradation and cooking = Influence de la teneur initiale en riboflavine sur sa rétention lors de la photodégradation et de la cuisson des pâtes alimentairesFURUYA, E. M; WARTHESEN, J. J.Journal of food science. 1984, Vol 49, Num 4, pp 984-998, issn 0022-1147Article

Effect of vacuum mixing on the quality characteristics of fresh noodlesMAN LI; LUO, Li-Jun; ZHU, Ke-Xue et al.Journal of food engineering. 2012, Vol 110, Num 4, pp 525-531, issn 0260-8774, 7 p.Article

Folates in asian noodles: III. Fortification, impact of processing, and enhancement of folate intakesBUI, Lan T. T; SMALL, Darryl M.Journal of food science. 2007, Vol 72, Num 5, issn 0022-1147, C288-C293Article

Characteristics of starch networks within rice flour noodles and mungbean starch vermicelli = Caractéristiques des réseaux amylacés dans des nouilles à base de riz et des vermicelles à base d'amidons de haricot mungoMESTRES, C; COLONNA, P; BULEON, A et al.Journal of food science. 1988, Vol 53, Num 6, pp 1809-1812, issn 0022-1147Article

Noodles. IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles = Les nouilles. IV. Influences de la teneur en protéines, du taux d'extraction, de la granulométrie de la farine et de l'altération de l'amidon sur les critères de qualité des nouilles sèchesOH, N. H; SEIB, P. A; WARD, A. B et al.Cereal chemistry. 1985, Vol 62, Num 6, pp 441-446, issn 0009-0352Article

Packaging effects on riboflavin content of pasta products in retail markets = Effet de l'emballage sur la teneur en riboflavine des pâtes alimentaires vendues dans le commerceFURUYA, E. M; WARTHESEN, J. J.Cereal chemistry. 1984, Vol 61, Num 5, pp 399-402, issn 0009-0352Article

Arcola durum wheat = Le blé dur ArcolaKNOTT, D. R.Canadian journal of plant science. 1984, Vol 64, Num 4, pp 1005-1006, issn 0008-4220Article

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