Journal of Cereal Science 48: 800–807 (2008).
99. Chang, H.C. & L.C. Wu. Texture and quality
properties of Chinese fresh egg noodle formulated
with green seaweed (Monostroma nitidum).
Journal of Food Science 73: 398-404 (2008).
100. Choi, Y., H.S. Jeong & J. Lee. Antioxidant activity
of methanolic extracts from some grains consumed
in Korea. Food Chemistry 103: 130-138 (2007).
101. Asenstorfer, R.E., M.J. Appelbee & D.J. Mares.
Impact of protein on darkening in yellow alkaline
noodles. Journal of Agriculture and Food
Chemistry 58(7): 4500-4507(2010).
102. Lu, Z.H., L.T. Li, W. Cao, Z.G. Liand & E.
Tatsumi. Influence of natural fermentation on
physic-chemical characteristics of rice noodles.
International Journal of Food Science and
Technology 38: 505-510 (2003).
103. Bilgicli, N. Some chemical and sensory properties
of gluten-free noodle prepared with different
legume, pseudo-cereal and cereal flour blends.
Journal of Food and Nutrition Research 52(4):
251-255 (2013).
104. Wang, H., D.W. Sun, Q.Zeng & Y. Lu. Effect of pH,
corn starch and phosphates on the pasting properties
of rice flour. Journal of Food Engineering 46 (2):
133-138 (2000).
105. Oh, N.H., P.A. Seib, K.F. Finney & Y. Pomeranz.
Noodles. V. Determination of optimum water
absorption of flour to prepare oriental noodles.
Cereal Chemistry 63: 93-96 (1986).
106. Muhammad, K., F. Kusnandar, D.M. Hashim,
& R.A. Rahman. Application of native and
phosphorylated tapioca starches in potato starch
noodle. International Journal of Food Science and
Technology 34: 275280 (1999).
107. Park, S.J. & B.K. Baik. Quantitative and qualitative
role of added gluten on white salted noodles.
Cereal Chemistry 86: 646-652 (2009).
View publication stats
View publication stats
