Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality by Jianbin SHI, Yong SUI, Sha CAI, Jianjun HE, Tian XIONG, Chuanhui FAN, Xueling CHEN, Zhiwen JIA, Shaohua WANG, Fang CAI, Xiujun JIANG, Xin MEI

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Effects of Saccharomyces cerevisiae and Lactobacillus plantarum Co-fermentation on the Storage Characteristics of Noodles by Zhenzhen GE, Shanshan GAO, Weijing WANG, Mingyue XU, Peiqi ZHANG, Wei ZONG

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Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles by Xiaoli LIU, Liuqing CHEN, Yuteng LI

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Effect of arrowhead starch on the quality of fresh noodles by LU Ting-ting, JI De-rong, LUO Yan-chen, DUAN Li-li, ZHENG Jing

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Effect of Native Potato, Cassava and Corn Starches Supplement on the Quality of Dried Fermented Noodles by Jiasheng WANG, Chong LIU, Ting WANG, Xueling ZHENG

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Effects of Flaxseed Powder on the Quality and Digestive Characteristics of Noodles by Beibei WANG, Yongshun ZHANG, Hongtao GUO, Xiaodong SUN, Xianqing HUANG, Lin CHENG, Ge BAI, Yan MA

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Formula Optimization of Fermented Hollow Noodles by Ting WANG, Chong LIU, Xueling ZHENG

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Study on the Effects of Wheat Bran Dietary Fiber on Quality of Fermented Dried Noodles by Heng NING, Sen MA, Li LI

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A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties by Nuzhat Rasool, Waqas N. Baba, Sabeera Muzzaffar, F.A. Masoodi, Mudasir Ahmad, Mohd Munaff Bhat

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Effect of Konjac Glucomannan Addition on Quality of Black Buckwheat Noodles by Songchao ZHOU, Yong SUI, Tian XIONG, Fang CAI, Kai FAN, Xin MEI, Jianbin SHI, Xiujun JIANG

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Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour by Mengna Zhang, Zhigang Chen

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Effects of high temperature and high relative humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles by Linghan Meng, Xuyang Sun, Yan Zhang, Xiaozhi Tang

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Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis by Wenqian FU, Yujia BAI, Yuming LIU, Zuoshan FENG, Kaisheng WANG, Tingting HUANG

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The Impact of Salt on the Quality of Fresh Wheat Noodle by Hu Yunfeng, Wei Jinjin, Chen Yuanyuan

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Physical, milling, cooking, and pasting characteristics of different rice varieties grown in the valley of Kashmir India by Tanveer Ahmad Rather, Mudasir Ahmad Malik, Aamir Hussian Dar

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