Search Results - "Noodles"

1

Model perusahaan makanan kuetiau /

Published 1993

Subjects: “...Noodles industry Malaysia....”

Book

2

Model perusahaan makanan bihun /

by Hamdzah A. Rahman.
Published 1994

Subjects: “...Noodles industry Malaysia....”

Book

3

Chinese wet noodles : optimization of formulation, evaluation of noodle quality; and the effect of chemical ingredients on the functional properties of noodle flour /

by Shelke, Kantha.
Published 1989

Subjects: “...Noodles Analysis....”

Thesis Book

4

Model perusahaan makanan mi kuning /

by Othman Hassan.
Published 1993

Subjects: “...Noodles industry....”

Book

5

Effect of Processing Conditions, Additives and Starch Substitution on the Quality of Starch Noodle

by Kusnandar, Feri
Published 1998

Subjects: “...Noodles....”
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Thesis

6

Incorporation of wet fish mince into noodles.

by Yu, S.Y., Lee, S.Y.
Published 1990

Subjects: “...Noodles industry....”
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Conference or Workshop Item

7

Effect of processing conditions, additives and starch substitution on the quality of starch noodle /

by Feri Kusnandar.

Subjects: “...Noodles....”
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Thesis Book

8

Application of Sago Starch in Instant Noodles

by Hampden, Noramina
Published 2001

Subjects: “...Noodles....”
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Thesis

9

Specification for instant noodles /

Published 1977

Subjects: “...Noodles Specifications Malaysia....”

Book

10

Application of sago starch in instant noodles /

by Noramina Hj. Hampden.

Subjects: “...Noodles....”
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Thesis Book

11

Texture Studies on Chinese Wet Noodles (Hokkien - Style Noodles)

by Karim, Roselina
Published 1990

Subjects: “...Noodles - China...”
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Thesis

12

Pulsed ultrasound-assisted extraction of pomegranate (Punica granatum L. var. Malas) peel for production of value-added parboiled wheat noodles /

by Kazemi, Milad,

Subjects: “...Noodles Composition....”

Thesis Book

13

Texture studies on Chinese wet noodles (Hokkien-style noodles) /

by Roselina Karim.

Subjects: “...Noodles China....”
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Thesis Book

14

Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties

by Purwandari, U, Hidayati, D, Tamam, B, Arifin, S
Published 2016

Subjects: “...Noodles...”
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Journal Contribution

15

Fish as an ingredient in noodles.

by Yu, S. Y., Lee, S. Y.
Published 1990

Subjects: “...Noodles industry...”
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Conference or Workshop Item

16

Noodles : the essential kitchen /

by Liley, Vicki.
Published 1998

Subjects: “...Noodles....”

Book

17

Mee, noodles and related pasta product industry in Malaysia /

by Zanariah Jiman.
Published 1970

Subjects: “...Noodles....”

Book

18

Development of red palm olein powder and its application in noodle product /

by Lai, Wee Ting.
Published 2017

Subjects: “...Noodles....”

Thesis Book

19

The nutritional quality of mee, noodles and related pasta products consumer - available in Malaysia /

by Zanariah Jiman,
Published 1980

Subjects: “...Noodles Malaysia....”

Book

20

Aerobic Mesophilic Bacteria and Sensory Qualities of Yellow Alkaline Noodles during Storage

by Abd Ghaffar, Siti Suwaibah
Published 2008

Subjects: “...Noodles - Storage - Bacteris, Aerobic - Case studies...”
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Thesis

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