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

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

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

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

Oriental noodle dough rheology : Relationship to water absorption, formulation, and work input during dough sheetingEDWARDS, N. M; SCANLON, M. G; KRUGER, J. E et al.Cereal chemistry. 1996, Vol 73, Num 6, pp 708-711, issn 0009-0352Article

A thermomechanical approach to pasta extrusionLE ROUX, D; VERGNES, B; CHAURAND, M et al.Journal of food engineering. 1995, Vol 26, Num 3, pp 351-368, issn 0260-8774Article

Remaining in manufacturing and preservative effect of ethanol added to Reimen' (Korean noodle)TOYAMA, R; SEKIMURA, T; SEKIZAWA, N et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1994, Vol 41, Num 4, pp 299-303, issn 0029-0394Article

Mycoflora and physico-chemical properties of «Pastilla» papersTANTAOUI-ELARAKI, A; SEBTI, F; BRETON, A et al.M.A.N. Microbiologie, aliments, nutrition. 1993, Vol 11, Num 2, pp 195-202, issn 0759-0644Article

Prediction of noodle eating quality by quantification-I analysisWATANABE, H; SUZUKI, O.Nippon Shokuhin Kogyo Gakkai-Shi. 1992, Vol 39, Num 4, pp 302-308, issn 0029-0394Article

Effets comparés du couscous et des pâtes alimentaires sur la glycémie des sujets sains et diabétiques de type I = Glycemic effect of couscous compared to pasta in healthy subject and IDDM patientsJAMEL, N; HAJRI, S; JENKINS, D. J. A et al.Diabète et métabolisme (Paris). 1990, Vol 16, Num 1, pp 37-41, issn 0338-1684, 5 p.Article

Einfluss des Kochwassers auf das Kochverhalten von Teigwaren in Abhängigkeit von der Qualität der Rohteigware. 3. Mitt. : Stärkeverkleisterungsverhalten von Teigwarensuspensionen bei Verwendung unterschiedlicher Kochwasserarten = Influence de l'eau de cuisson sur le comportement des pâtes alimentaires à la cuisson en relation avec la qualité des pâtes crues. III. Comportement d'empesage de l'amidon de suspensions de pâtes alimentaires par utilisation de différentes eaux de cuisson = Influence of cooking water on the cooking quality of pasta products in relation to the quality of uncooked pasta. 3. Part : Gelatinization behaviour of pasta suspensions with different cooking waterSCHREURS, E; SEIBEL, W; MENGER, A et al.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 7, pp 219-223, issn 0367-4177Article

TEXTURAL CHANGES IN FRESH EGG NOODLES FORMULATED WITH SEAWEED POWDER AND FULL OR PARTIAL REPLACEMENT OF CUTTLEFISH PASTECHANG, Hung-Chia; CHEN, Hua-Han; HU, Hung-Hsi et al.Journal of texture studies. 2011, Vol 42, Num 1, pp 61-71, issn 0022-4901, 11 p.Article

Die Kocheigenschaften von traditionell hergestellten türkischen Nudeln ( ERISTE) = The cooking properties of ERISTE (Turkish Noodle) produced by traditional methodsÖZKAYA, B; ÖZKAYA, H; BÜYÜKIKIZ, E et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 2, pp 120-125, issn 0367-4177Article