Add to ORKGIntroduction: Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. Methods: The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The productio
The effects of Tartary buckwheat flour (TBF)/wheat flour ratio on the physical properties, and starc...
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while t...
During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of ...
Introduction: Lysine fortification of wheat flour has been used toward reducing protein energy malnu...
Previous studies in Thailand indicated that rice-based complementary foods of breast-fed infants nor...
The goal of this study was to determine the effect of rice and hemp protein addition together with t...
Instant fried noodles are typically made from flour of medium protein content. In order to examine t...
Asian noodles, a widely consumed staple food, were evaluated as potential vehicles for fortification...
Instant noodles are usually made from wheat flour which is low in protein and dietary fiber contents...
AbstractPhysicochemical, cooking quality and sensory characteristics of noodles fortified by whole l...
The relation between protein characteristics, protein network formation and wheat noodle properties ...
Not AvailableInstant (quick cooking) noodles are the most common convenience food but are always und...
Abstract: The objective of this work was to develop a premix, fortified in the protein content, allo...
Fresh laksa noodles have a short shelf life (2-3 days) due to short chain molecules of rice starch t...
A study on fortification of tofu flour in instant noodle has been conducted. The Objective of this s...
The effects of Tartary buckwheat flour (TBF)/wheat flour ratio on the physical properties, and starc...
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while t...
During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of ...
Introduction: Lysine fortification of wheat flour has been used toward reducing protein energy malnu...
Previous studies in Thailand indicated that rice-based complementary foods of breast-fed infants nor...
The goal of this study was to determine the effect of rice and hemp protein addition together with t...
Instant fried noodles are typically made from flour of medium protein content. In order to examine t...
Asian noodles, a widely consumed staple food, were evaluated as potential vehicles for fortification...
Instant noodles are usually made from wheat flour which is low in protein and dietary fiber contents...
AbstractPhysicochemical, cooking quality and sensory characteristics of noodles fortified by whole l...
The relation between protein characteristics, protein network formation and wheat noodle properties ...
Not AvailableInstant (quick cooking) noodles are the most common convenience food but are always und...
Abstract: The objective of this work was to develop a premix, fortified in the protein content, allo...
Fresh laksa noodles have a short shelf life (2-3 days) due to short chain molecules of rice starch t...
A study on fortification of tofu flour in instant noodle has been conducted. The Objective of this s...
The effects of Tartary buckwheat flour (TBF)/wheat flour ratio on the physical properties, and starc...
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while t...
During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of ...