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1“... of consumer toward noodle products based on statistical analysis. Results collected from consumers at various...”
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2“...), 20% (P2) and 30% (P3) substitution of wheat flour used manufacturing noodles. Study...”
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4Quality improvement of noodles with mushroom fortified and its comparison with local branded noodlesby Rezoana Parvin, Tasnim Farzana, Suman Mohajan, Hafizur Rahman, Shaikh Shahinur RahmanSubjects: “...Noodles...”
Published 2020-08-01
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5“.... Develop functional noodles, the staple food intake to increase vitamin B complex, minerals. It is proposed...”
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7“...碩士 === 中國文化大學 === 生活應用科學研究所 === 90 === Starch noodle, a traditional food in the East...”
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8“...碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 107 === Noodles are important flour products in the world...”
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9“... on sales performance. This study is mainly aimed at instant noodles. The case is well-known chain stores...”
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10“... noodle with a health concept, so that the noodles have different flavors, colors, and nutritional value...”
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11“...Multigrain noodles were made by com and wheat flour as the main ingredients and with small ratios...”
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15by 蔡智鴻“...碩士 === 國立彰化師範大學 === 電機工程學系 === 102 === The instant noodle production starts with flour dissolving...”
Published 2014
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17“...碩士 === 中州科技大學 === 保健食品系 === 104 === Salt subjoin to noodles can increase viscoelasticity, flavor...”
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18“... 5%, 10%, and 15% (w/w) of all purpose flour to make Chinese noodles, assigned as APP5, APP10...”
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19“...碩士 === 國立臺灣大學 === 農業經濟學研究所 === 105 === Hsinchu Rice Noodles is a popular dish in Taiwan...”
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