Related references
Note: Only part of the references are listed.Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review
Jin Du et al.
FOOD REVIEWS INTERNATIONAL (2023)
Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)
Wee Yin Koh et al.
FOODS (2022)
Preparation, characterization of L-aspartic acid chelated calcium from oyster shell source and its calcium supplementation effect in rats
Zhen Wang et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
The importance of being amorphous: calcium and magnesium phosphates in the human body
Rita Gelli et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)
Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism
Fangyuan Jia et al.
FOOD CHEMISTRY (2019)
Fortification of puffed rice extrudates and rice noodles with different calcium salts: Physicochemical properties and calcium bioaccessibility
Madhura Janve et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Food additives and technologies used in Chinese traditional staple foods
Xiaolong Wang et al.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE (2018)
Highly bioavailable nanocalcium from oyster shell for preventing osteoporosis in rats
Yun-Kyung Lee et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2017)
Evaluation of food products fortified with oyster shell for the prevention and treatment of osteoporosis
S. A. Ahmed et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties
Man Li et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Textural and sensory properties of salted noodles containing purple yam flour
Po-Hsien Li et al.
FOOD RESEARCH INTERNATIONAL (2012)
Synthesis of calcium carbonate nanoparticles by reactive precipitation using a high pressure jet homogenizer
Herley Casanova et al.
CHEMICAL ENGINEERING JOURNAL (2011)
Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles
Chong Li Choo et al.
FOOD CHEMISTRY (2010)
Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk
Pattavara Pathomrungsiyounggul et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Alginate-calcium carbonate porous microparticle hybrid hydrogels with versatile drug loading capabilities and variable mechanical strengths
Chaoyang Wang et al.
CARBOHYDRATE POLYMERS (2008)
Calcium carbonate nanoparticles: A host matrix for the construction of highly sensitive amperometric phenol biosensor
Dan Shan et al.
BIOSENSORS & BIOELECTRONICS (2007)
FTIR-monitoring of a fast setting brushite bone cement: effect of intermediate phases
Michael P. Hofmann et al.
JOURNAL OF MATERIALS CHEMISTRY (2006)
Pasting properties of γ-irradiated rice starches as affected by pH
JS Bao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Share Paper
