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Effect of premilling treatments on wheat gluten extraction and noodle quality

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(2016) J. Smewing   CEREAL FOODS WORLD

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(2016) Marlies A. Lambrecht et al.   JOURNAL OF FOOD SCIENCE

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Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

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Influence of health based ingredient and its hydrocolloid blends on noodle processing

(2014) Vaibhav B. Porwal et al.   Journal of Food Measurement and Characterization

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Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase

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Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

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The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles

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Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

(2012) Lucia Padalino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

(2012) Soojung Heo et al.   JOURNAL OF FOOD ENGINEERING

Guar gum: processing, properties and food applications—A Review

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Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics

(2011) M.J.M. Fari et al.   JOURNAL OF THE NATIONAL SCIENCE FOUNDATION OF SRI LANKA

Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio

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Asian noodles: History, classification, raw materials, and processing

(2007) Bin Xiao Fu   FOOD RESEARCH INTERNATIONAL