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Refinado por: assunto: Pastas Alimenticias remover
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1
The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber
The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber
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The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber

Park, S.H., Pusan National University, Busan, Republic of Korea ; Ryu, H.K., Pusan National University, Busan, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2013-07, Vol.42 (7) [Periódico revisado por pares]

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2
Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
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Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder

Hwang, I.G., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea ; Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2012-11, Vol.41 (11) [Periódico revisado por pares]

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3
Quality Characteristics of Long-term Stored Rice
Quality Characteristics of Long-term Stored Rice
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Quality Characteristics of Long-term Stored Rice

Han, H.M., Keimyung University, Daegu, Republic of Korea ; Koh, B.K., Keimyung University, Daegu, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2012-11, Vol.41 (11) [Periódico revisado por pares]

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4
Quality Characteristics and Antioxidant Activity of Noodle Containing Whole Flour of Korean Hull-less Barley Cultivars
Quality Characteristics and Antioxidant Activity of Noodle Containing Whole Flour of Korean Hull-less Barley Cultivars
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Quality Characteristics and Antioxidant Activity of Noodle Containing Whole Flour of Korean Hull-less Barley Cultivars

Lee, M.J., RDA, Iksan, Republic of Korea ; Kim, K.S., RDA, Iksan, Republic of Korea ; Kim, Y.K., RDA, Iksan, Republic of Korea ; Choi, J.S., RDA, Iksan, Republic of Korea ; Park, K.G., RDA, Iksan, Republic of Korea ; Kim, H.S., RDA, Iksan, Republic of Korea

Korean journal of crop science, 2013-12, Vol.58 (4) [Periódico revisado por pares]

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5
Utilization of Rice Starch with Gums in Asian Starch Noodle Preparation as Substitute for Sweet Potato Starch
Utilization of Rice Starch with Gums in Asian Starch Noodle Preparation as Substitute for Sweet Potato Starch
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Utilization of Rice Starch with Gums in Asian Starch Noodle Preparation as Substitute for Sweet Potato Starch

Han, 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 Korea

Food Science and Biotechnology, 2011, 20(5), , pp.1173-1178 [Periódico revisado por pares]

Heidelberg: The Korean Society of Food Science and Technology

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6
Pasta. [Spanish
Pasta. [Spanish
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Livro 		Adicionar ao Meu Espaço

Pasta. [Spanish

Butkus S.N

E.M. - Washington State University, 1989 (4702S)

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7
Relationship between the dough quality and content of specific glutenin proteins in wheat [Triticum aestivum] mill streams, and its application to making flour suitable for instant Chinese noodles
Relationship between the dough quality and content of specific glutenin proteins in wheat [Triticum aestivum] mill streams, and its application to making flour suitable for instant Chinese noodles
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Relationship between the dough quality and content of specific glutenin proteins in wheat [Triticum aestivum] mill streams, and its application to making flour suitable for instant Chinese noodles

Yahata, E.(Hokkaido Green Bio Inst., Naganuma (Japan)) ; Maruyama Funatsuki, W ; Nishio, Z ; Yamamoto, Y ; Hanaoka, A ; Sugiyama, H ; Tanida, M ; Saruyama, H

Bioscience, biotechnology, and biochemistry, 2006-04, Vol.70 (4), p.788-797 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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8
Mass Production Process for Flour Noodles Containing Perilla Leaves and Their Antioxidant Effects
Mass Production Process for Flour Noodles Containing Perilla Leaves and Their Antioxidant Effects
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Mass Production Process for Flour Noodles Containing Perilla Leaves and Their Antioxidant Effects

Hyun, H.E., Pusan National University, Busan, Republic of Korea ; Lee, E.H., Pusan National University, Busan, Republic of Korea ; Noh, J.S., Pusan National University, Busan, Republic of Korea ; Song, Y.O., Pusan National University, Busan, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2011-12, Vol.40 (12) [Periódico revisado por pares]

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9
Cooking quality and sensorial properties of noodle supplemented with oat flour
Cooking quality and sensorial properties of noodle supplemented with oat flour
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Cooking quality and sensorial properties of noodle supplemented with oat flour

Aydin, Emine, Uludag University Faculty of Agriculture, Turkey ; Gocmen, Duygu, Uludag University Faculty of Agriculture, Turkey

Food science and biotechnology, 2011-04, Vol.20 (2), p.507-511 [Periódico revisado por pares]

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10
Effect of the high-molecular-weight glutenin allele, Glu-D1d, on noodle quality of common wheat [Triticum aestivum]
Effect of the high-molecular-weight glutenin allele, Glu-D1d, on noodle quality of common wheat [Triticum aestivum]
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Effect of the high-molecular-weight glutenin allele, Glu-D1d, on noodle quality of common wheat [Triticum aestivum]

Yamanaka, M.(National Agricultural Research Center for Western Region, Fukuyama, Hiroshima (Japan)) ; Takata, K ; Ikeda, T.M ; Ishikawa, N

Breeding Science, 2007, Vol.57(3), pp.243-248 [Periódico revisado por pares]

Tokyo: Japanese Society of Breeding

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