검색결과 : 11건
| No. | Article |
|---|---|
| 1 |
Comparative study about the performance of three types of modified natural treatment systems for rice noodle wastewater Nguyen XC, Chang SW, Tran TCP, Nguyen TT, Hoang TQ, Banu JR, Al-Muhtaseb AH, La DD, Guo WS, Ngo HH, Nguyen DD Bioresource Technology, 282, 163, 2019 |
| 2 |
Heat-activated time-temperature integrator indicating instant cup noodle doneness Yang JH, Kim DH, Lee SJ Journal of Food Engineering, 256, 37, 2019 |
| 3 |
Biorefinery of instant noodle waste to biofuels Yang X, Lee SJ, Yoo HY, Choi HS, Park C, Kim SW Bioresource Technology, 159, 17, 2014 |
| 4 |
Flour quality and dough elasticity: Dough sheetability Patel MJ, Chakrabarti-Bell S Journal of Food Engineering, 115(3), 371, 2013 |
| 5 |
Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles Heo S, Lee SM, Shim JH, Yoo SH, Lee S Journal of Food Engineering, 116(1), 213, 2013 |
| 6 |
Effect of vacuum mixing on the quality characteristics of fresh noodles Li M, Luo LJ, Zhu KX, Guo XN, Peng W, Zhou HM Journal of Food Engineering, 110(4), 525, 2012 |
| 7 |
Quick-boiling noodle production by using infrared drying Basman A, Yalcin S Journal of Food Engineering, 106(3), 245, 2011 |
| 8 |
Noodle quality affected by different cereal starches Huang YC, Lai HM Journal of Food Engineering, 97(2), 135, 2010 |
| 9 |
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle Yuan ML, Lu ZH, Cheng YQ, Li LT Journal of Food Engineering, 85(1), 12, 2008 |
| 10 |
Use of microwave heating to control the degree of starch gelatinization in noodles Xue CF, Sakai N, Fukuoka M Journal of Food Engineering, 87(3), 357, 2008 |