ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Education
Literature
Social Sciences
Technology
Languages
Communication
Food and nutrition
Agronomy and forestry
Research
Architecture and Urbanism
all records (72)

Languages
English
Spanish
Portuguese
French

Countries
Brazil
Indonesia
USA
Spain
Colombia
Chile
South Africa
Argentina
Canada
Switzerland
all records (67)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
3.020  Articles
1 of 302 pages  |  10  records  |  more records»
These days due to the global market development, there are many products that are marketed outside the local area. I found that there are differences between local and export design in Nongshim instant noodle packaging, marketed in South Korea and in Indo... see more

Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet p... see more

The objective of this research was to develop instant noodle products made from foxtail millet flour and to predict their shelf life using acceleration method.  The instant noodle was produced using 30, 35, 40% water, and steaming process for 10, 15,... see more

A study on fortification of tofu flour in instant noodle has been conducted. The objective of this study is to determine the effect of tofu flour addition on chemical, nutritional and physical properties as well as panelist acceptance of the instant noodl... see more

This research was carried out to study the physical and chemical characteristics of pumpkin Javanese noodle gravy prepared in powder form. The finished product is categorized as an instant product as it only needs to be rehydrated with warm water (60°C) b... see more

The increasing number of residents, especially in Telanaipura Village Telanaipura sub-district will have far-reaching implications also on the decision to purchase instant noodle products.  the background outlined above, can be taken to formulate a p... see more

Indonesia is one of the second ranked countries in the world consuming the most instant noodles. This product is liked by all people, especially pregnant women, so research is needed to determine the effect of consumption of instant noodles on fetal devel... see more

This research was conducted to find out The effect of ratio of taro flour , taro starch, and wheat flour with the addition of CMC (carboxyl methyl celulose) on the quality of instant noodles, and to find out the chemical and organoleptic quality of instan... see more

Noodles were usually made from wheat flour. Wheat is Indonesia imported commodity that due to limited stock, it can cause problems in food security. In order to solve the problems, food diversification is done by replacing noodle raw materials with potato... see more

1 of 302 pages  |  10  records  |  more records»