| 1 |
Evaluation of energy efficacy and texture of ohmically cooked noodles
Jo YJ, Park SH
Journal of Food Engineering, 248, 71, 2019 |
| 2 |
Study on the water state and distribution of Chinese dried noodles during the drying process
Yu XL, Wang ZH, Zhang YQ, Wadood SB, Wei YM
Journal of Food Engineering, 233, 81, 2018 |
| 3 |
Effect of matrix and particle type on rheological, textural and structural properties of broccoli pasta and noodles
Silva E, Sagis LMC, van der Linden E, Scholten E
Journal of Food Engineering, 119(1), 94, 2013 |
| 4 |
Influence of swelling of vegetable particles on structure and rheology of starch matrices
Silva E, Scholten E, van der Linden E, Sagis LMC
Journal of Food Engineering, 112(3), 168, 2012 |
| 5 |
Asian noodles: Revisiting Peleg's analysis for presenting stress relaxation data in soft solid foods
Bellido GG, Hatcher DW
Journal of Food Engineering, 92(1), 29, 2009 |
| 6 |
Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history
Bellido GG, Hatcher DW
Journal of Food Engineering, 93(4), 460, 2009 |
| 7 |
Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China
Lu ZH, Peng HH, Cao W, Tatsumi E, Li LT
Journal of Applied Microbiology, 105(3), 893, 2008 |
| 8 |
Developments in the use of image analysis for the assessment of oriental noodle appearance and colour
Hatcher DW, Symons SJ, Manivannan U
Journal of Food Engineering, 61(1), 109, 2004 |
