Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality

Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles

(2013) Neelam Gulia et al.   JOURNAL OF FOOD QUALITY

Effects of Protein Content, Glutenin-to-Gliadin Ratio, Amylose Content, and Starch Damage on Textural Properties of Chinese Fresh White Noodles

(2011) Shao Bing Zhang et al.   CEREAL CHEMISTRY

Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars

(2011) Chul Soo Park et al.   EUPHYTICA

Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin

(2011) Feng Wang et al.   JOURNAL OF CEREAL SCIENCE

Formation of Resistant Starch During Processing and Storage of Instant Noodles

(2010) Sushil Dhital et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

(2010) A. Gómez et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quantitative and Qualitative Role of Added Gluten on White Salted Noodles

(2009) Sei Joon Park et al.   CEREAL CHEMISTRY