Optimization and evaluation of multigrain gluten-enriched instant noodles
활용도 Analysis
논문 Analysis
연구자 Analysis
'
Optimization and evaluation of multigrain gluten-enriched instant noodles' 의 주제별 논문영향력
논문영향력 요약
주제
동일주제 총논문수
논문피인용 총횟수
주제별 논문영향력의 평균
767
0
자세히
주제별 논문영향력
논문영향력
주제
주제별 논문수
주제별 피인용횟수
주제별 논문영향력
주제분류(KDC/DDC)
생물과학
768
0
계
768
0
* 다른 주제어 보유 논문에서 피인용된 횟수
0
닫기
'
Optimization and evaluation of multigrain gluten-enriched instant noodles' 의 참고문헌
World instant noodle association
Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods
Total phenolic content and primary antioxidant activity of methanolic and ethanolic extracts of aromatic plants’ leaves
The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodle
The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality
Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making
Sorghum phytochemicals and their potential impact on human health
Quantitative and qualitative role of added gluten on white salted noodle
Quantitative and qualitative assessment of wheat gluten proteins and their contribution to instant noodle quality
Quality and antioxidant properties of instant noodle enhanced with common buckwheat flour
Protein solubility, digestibility and fractionation after germination of sorghum varieties
Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour
Optimization of ingredients for noodle preparation using response surface methodology
Optimisation of conditions for the preparation of b-carotene nanoemulsions using response surface methodology
Nutritional, antioxidant, microstructural and pasting properties of functional pasta
Nutrient analysis of raw and processed soybean and development of value added soybean noodle
National institute of nutrition, dietary guideline for indians: a manual
Ministry of Human Resource Development
Instant noodle: processing, quality, and nutritional aspects
Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta
Evaluation of finger millet incorporated noodle for nutritive value and glycemic index
Enrichment of noodle with soy flour and carrot powder
Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
Effect of supplementation of soy, sorghum, maize, and rice on the quality of cooked noodle
Effect of soy flour supplementation on the quality of cooked noodle
Effect of sorghum flour composition and particle size on quality properties of gluten-free bread
Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology
Effect of germination time and temperature on the functionality and protein solubility of sorghum flour
Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
Development and standardization of sorghum pasta using extrusion technology
Corke, H, Gluten enhances cooking, textural, and sensory properties of oat noodle
Cooking quality characterisation of spaghetti based on soft wheat flour enriched with oat flour
Cooking characteristics and quality of noodle from food sorghum
Chemical, physical and sensory attributes of noodle with added sweetpotato and soy flour
Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system
Changes of major antioxidant compounds and radical scavenging activity of palm oil and rice bran oil during deepfrying
Assessment of total polyphenols, antioxidants and antimicrobial properties of aonla varieties
Ascorbic acid and thiamine retention during extrusion of potato flakes
Antioxidant activity of commonly consumed cereals, millets, pulses and legumes in India
Antioxidant activity and nutrient composition of selected cereals for food use
American association of cereal chemists approved methods, 10th edn
'
Optimization and evaluation of multigrain gluten-enriched instant noodles'
의 유사주제(
