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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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| 1 |
Material Type: Article
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Utilization of Rice Starch with Gums in Asian Starch Noodle Preparation as Substitute for Sweet Potato StarchHan, J.A., Sangmyung University, Seoul, Republic of Korea ; Seo, T.R., Korea University, Seoul, Republic of Korea ; Lim, S.T., Korea University, Seoul, Republic of Korea ; Park, D.J., Korea Food Research Institute, Seongnam, Republic of KoreaFood Science and Biotechnology, 2011, 20(5), , pp.1173-1178 [Peer Reviewed Journal]Heidelberg: The Korean Society of Food Science and TechnologyFull text available |
| 2 |
Material Type: Article
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Electromyographic measurement of eating behaviors for buckwheat noodlesKohyama, K., National Food Research Inst., Tsukuba, Ibaraki (Japan) ; Hanyu, T ; Hayakawa, F ; Sasaki, TBioscience, biotechnology, and biochemistry, 2010-01, Vol.74 (1), p.56-62 [Peer Reviewed Journal]Tokyo: Japan Society for Bioscience, Biotechnology, and AgrochemistryFull text available |
| 3 |
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Determination of Folate in Cereal-Grain Food Products Using Trienzyme Extraction and Combined Affinity and Reversed-Phase Liquid ChromatographyPfeiffer, C.M. (University of Florida, Gainesville.) ; Rogers, L.M ; Gregory, J.F. IIIJournal of agricultural and food chemistry, 1997-02, Vol.45 (2), p.407-413 [Peer Reviewed Journal]Washington, DC: American Chemical SocietyFull text available |
| 4 |
Material Type: Article
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Isolation and characterisation of starch from different barley and oat varietiesSubaric, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Babic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Lalic, A.,Agricultural Inst., Osijek (Croatia) ; Ackar, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Kopjar, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food TechnologyCzech Journal of Food Sciences, 2011-01, Vol.29 (4), p.354-360 [Peer Reviewed Journal]Prague: Czech Academy of Agricultural Sciences (CAAS)Full text available |
| 5 |
Material Type: Article
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Noodle consumption patterns of american consumers: NHANES 2001-2002Chung, C.E., Ansan College, Ansan, Republic of Korea ; Lee, K.W., Ewha Womans University, Seoul, Republic of Korea ; Cho, M.S., Ewha Womans University, Seoul, Republic of KoreaNutrition Research and Practice, 2010, 4(3), , pp.243-251 [Peer Reviewed Journal]Korea (South): 한국영양학회Full text available |
| 6 |
Material Type: Book
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Composition of foods: cereal grains and pasta : raw, processed, prepared. Rev. Oct. 1989Drake Dennis L ; Gebhardt Susan E ; Matthews Ruth HAgriculture handbook (USA). no. 8-20, 1989No full-text |
| 7 |
Material Type: Book
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The effect of enzymes on pasta and noodle productsMatsuo, R.R. (Canadian Grain Commission, Winnipeg, Manitoba, Canada)St. Paul, Minn. (USA): American Association of Cereal Chemists 1987No full-text |
| 8 |
Material Type: Book
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Cereals and pasta in family meals: a guide for consumers. Slightly revised December 1982United States. Agricultural Research Service. Human Nutrition Research DivisionHome and garden bulletin (USA). no. 150, 1984No full-text |
| 9 |
Material Type: Article
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Antioxidant activity of rice bran pastaNithya, D.J,, Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, (India.) ; Bosco, K.A.S ; Jagan Mohan, R ; Alagusundaram, KJournal of microbiology, biotechnology and food sciences, 2012, Vol.2 (6)Full text available |
| 10 |
Material Type: Book
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Bar for drying pastaRusso, PMakati City (Philippines): IPO 2001No full-text |
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