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noodles

Known as: noodle 
National Institutes of Health

Papers overview

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2011
2011
청양고추 착즙액 첨가에 따른 두부의 품질 특성
This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added Cheongyang hot… 
2011
2011
Effect of Adding Amaranth Powder on Noodle Quality
Wet noodles with different percentages of amaranth powder were prepared and their cooking characteristics were evaluated. The… 
2008
2008
The Development of Functional Cold Buckwheat Noodles Using Biological Activities of Hot Water Extracts of Ligularia fischeri and Angelica gigas Nakai
Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids… 
2007
2007
Quality Characteristics of Noodle added with Takju(Korean turbid rice wine) lees
Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2… 
2006
2006
Influence of Environment on Canadian Hard White Spring Wheat Noodle Quality
Wheat-based noodles account for 30– 40% of the cereal diet in most Asian countries, second only to rice dishes (9). As such, the… 
2005
2005
Quality Characteristics of Noodles Prepared with Pine Needle powder and extract during Storage
This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet… 
Review
2004
Review
2004
Microbiological safety of high moisture noodles. 1. Marketplace survey of noodles sold in Australia
A microbiological survey of high moisture, packaged wheat flour noodles comprised 57 refrigerated and 32 shelf stable samples… 
1989
1989
Noodles. VIII. The effect of wheat flour lipids, gluten, and several starches and surfactants on the quality of oriental dry noodles
Removal of free lipids from hard wheat and soft wheat flours increased the whiteness and strength of the dry noodles; it… 
Review
1982
Review
1982
Microbiological quality of macaroni and noodle products obtained at retail markets
The microbiological quality of macaroni and noodle products was determined by a statistically based national survey at the retail… 
1976
1976
Preparation and Evaluation of Dried Noodles Using Barley-Wheat and Barley-Soybean Flours
A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour…