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2001
Oriental noodles have been consumed for thousands of years and remain an important part in the diet of many Asians. There is a wide variety of noodles in Asia with many local variations as result of differences in culture, climate, region and a host of other factors.
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Oriental noodles have been consumed for thousands of years and remain an important part in the diet of many Asians. There is a wide variety of noodles in Asia with many local variations as result of differences in culture, climate, region and a host of other factors.
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Gastronomica, 2022
Indomie is Indonesia’s largest instant noodle producer and one of the largest in the world. The company has had massive commercial success in both international and domestic markets. As a brand Indomie is caught in two distinct flows: the global and the national.
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Indomie is Indonesia’s largest instant noodle producer and one of the largest in the world. The company has had massive commercial success in both international and domestic markets. As a brand Indomie is caught in two distinct flows: the global and the national.
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Noodle dough rheology and quality of instant fried noodles
2003Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others.
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2010
Preface ix Acknowledgments xiii Contributors xv 1. Breeding Noodle Wheat in China 1 Zhonghu He, Xianchun Xia, and Yan Zhang 2. Breeding for Dual-Purpose Hard WhiteWheat in the United States: Noodles and Pan Bread 25 Arron H. Carter, Carl A. Walker, and Kimberlee K. Kidwell 3. Wheat Milling and Flour Quality Analysis for Noodles in Japan 57 Hideki Okusu,
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Preface ix Acknowledgments xiii Contributors xv 1. Breeding Noodle Wheat in China 1 Zhonghu He, Xianchun Xia, and Yan Zhang 2. Breeding for Dual-Purpose Hard WhiteWheat in the United States: Noodles and Pan Bread 25 Arron H. Carter, Carl A. Walker, and Kimberlee K. Kidwell 3. Wheat Milling and Flour Quality Analysis for Noodles in Japan 57 Hideki Okusu,
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Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
Food Hydrocolloids, 2021Ke-Xue Zhu, Junjie Xing, Xiao-Na Guo
exaly
Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles
Food Chemistry, 2022Ke-Xue Zhu, Xiao-Na Guo
exaly