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2013, 1, ISBN 0520276337, ix, 200
Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young... 
Social aspects | Noodles industry | Noodles | Papua New Guinea | United States | Japan | Anthropology | Noodles - Social aspects - Papua New Guinea
Book
2012, ISBN 9004218459, xix, 289
Ramen, Japan's noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine... 
History | Pasta products | Noodles | Japan | Popular | Tokugawa | Sino-Japan | Barak | China | Ramen | Chinese | Meiji | Culture | Favourite | Slurp | Food
Book
Angewandte Chemie International Edition, ISSN 1433-7851, 03/2016, Volume 55, Issue 13, pp. 4124 - 4124
“My favorite food is noodles. My favorite piece of music is Going Home (Kenny G) ...” This and more about Zhenfeng Xi can be found on page 4124. 
Noodles
Journal Article
2015, SpringerBriefs in Food, Health, and Nutrition, ISBN 9783319128658
Web Resource
2011, Ch'op'an., ISBN 9788994194240, 335
Book
Cereal Chemistry, ISSN 0009-0352, 03/2018, Volume 95, Issue 2, pp. 189 - 205
Journal Article
2016, Edible, ISBN 9781780236490, 176 pages
Book
CEREAL CHEMISTRY, ISSN 0009-0352, 03/2018, Volume 95, Issue 2, pp. 189 - 205
Background and objectivesWheat noodles are a staple food for many Asian populations, particularly in East and South-East Asian countries. Fresh noodles are... 
white salted noodles | INSTANT NOODLE | noodle darkening | noodles | FOOD SCIENCE & TECHNOLOGY | HARD WINTER-WHEAT | WATER-ABSORPTION | DIVERGENT SELECTION | FLOUR PROTEIN | noodle discoloration | POLYPHENOL OXIDASE | COMMON WHEAT | yellow alkaline noodles | wheat | PARTICLE-SIZE | STARCH DAMAGE | CHEMISTRY, APPLIED | QUALITY CHARACTERISTICS
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2014, Volume 54, Issue 10, pp. 1386 - 1399
Journal Article
2011, Kōbunsha chie no mori bunko, ISBN 4334785840, Volume t-I-9-1, 275
Book
11/2014, 2015, SpringerBriefs in Food, Health, and Nutrition, ISBN 9783319128641, 43
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow... 
Noodles industry | Asia | China | Japan | Noodles | Nutrition | Chemistry | Food Science
eBook
Cereal Chemistry, ISSN 0009-0352, 11/2018, Volume 95, Issue 6, pp. 747 - 759
Background and objectives Durum wheat (Triticum turgidum L. ssp. durum) may have advantages over bread wheat in making various styles of noodles due to low... 
soft kernel durum | noodle color | white salted noodle | egg noodle | alkaline noodle | HARD WHITE | END-USE QUALITY | FOOD SCIENCE & TECHNOLOGY | WATER-ABSORPTION | PAN BREAD | POLYPHENOL OXIDASE ACTIVITIES | TEXTURE | FLOUR | PARTICLE-SIZE | STARCH DAMAGE | CHEMISTRY, APPLIED | WHEAT GERMPLASM
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 11/2018, Volume 98, Issue 14, pp. 5171 - 5180
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 11/2019, Volume 90, p. 102826
The influence of repeated sheeting process on rheological and glutenin properties of noodle dough with varied water contents was investigated. Both of the... 
Noodle dough | Sheeting | Rheology | Glutenin
Journal Article
03/2019
Xiaomi is back with another teaser of the foldable concept device it first showed off in January. This time around, in a video posted to its Weibo account, the... 
Noodles
Web Resource
2010, ISBN 9780470179222
Web Resource
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