Search Results - Noodls, -

Refine Results
  1. 1
    Effect of Processing Conditions, Additives and Starch Substitution on the Quality of Starch Noodle

    Effect of Processing Conditions, Additives and Starch Substitution on the Quality of Starch Noodle by Kusnandar, Feri

    Published 1998
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  2. 2
    Fundamental Of Entrepreneurship (ENT300) : Wahani noodles restaurant/ Nicodemus Mark Marek ... [et al.].

    Fundamental Of Entrepreneurship (ENT300) : Wahani noodles restaurant/ Nicodemus Mark Marek ... [et al.]. by Mark Marek, Nicodemus, Raya, Nur Khairunnisa Suhada, Anuar, Mohd Haafiz

    Published 2017
    Get full text
    Get full text
    Entrepreneurship Project
    Save to List
    Saved in:
  3. 3
    Sensorial and physicochemical characteristics of herbal noodle enriched with centella asiatica

    Sensorial and physicochemical characteristics of herbal noodle enriched with centella asiatica by Fadzil, N.F., Abu Bakar, M.F., Yusop, M.H.M., Abu Bakar, F.I.

    Published 2020
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  4. 4
    Sabahan Noodle Enterprise - Instant Noodle Bird Nest / Clifford Charles Sakandar ... [et al.]

    Sabahan Noodle Enterprise - Instant Noodle Bird Nest / Clifford Charles Sakandar ... [et al.] by Sakandar, Clifford Charles, Ahmad, Faizal, Bohari, Suhairi, Amat @ Abdul Rahman, Mohammad Helmi, Jasirin, Asratulihwan

    Published 2009
    Get full text
    Get full text
    Entrepreneurship Project
    Save to List
    Saved in:
  5. 5
    Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract

    Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract by Kazemi, Milad, Karim, Roselina, Mirhosseini, Hamed, Abdul Hamid, Azizah, Tamnak, Sahar

    Published 2016
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  6. 6
    Incorporation of wet fish mince into noodles.

    Incorporation of wet fish mince into noodles. by Yu, S.Y., Lee, S.Y.

    Published 1990
    Get full text
    Get full text
    Conference or Workshop Item
    Save to List
    Saved in:
  7. 7
    Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability

    Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability by Lau, Ke Qi

    Published 2022
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  8. 8
    Incorporation of herbs Serai Kayu (Eugenia polyantha) in noodles and its effect on the proximate composition, physical and sensory properties

    Incorporation of herbs Serai Kayu (Eugenia polyantha) in noodles and its effect on the proximate composition, physical and sensory properties by Mustapha, Nurasyidah

    Published 2020
    Get full text
    Undergraduate Final Project Report
    Save to List
    Saved in:
  9. 9
    Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles

    Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles by Zawawi, Norhasnida, Gangadharan, P., Ahma Zaini, R., Samsudin, Muhamad Gaddafi, Karim, Roselina, Ismail, Maznah

    Published 2014
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  10. 10
    Noodle making machine / Azril Firdaus Azmi

    Noodle making machine / Azril Firdaus Azmi by Azmi, Azril Firdaus

    Published 2022
    Get full text
    Get full text
    Student Project
    Save to List
    Saved in:
  11. 11
    Natural occurrence of deoxynivalenol (DON) in wheat based noodles consumed in Malaysia

    Natural occurrence of deoxynivalenol (DON) in wheat based noodles consumed in Malaysia by Moazami, E. F., Selamat, Jinap

    Published 2009
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  12. 12
    Salt content of instant noodles in Malaysia: a cross-sectional study

    Salt content of instant noodles in Malaysia: a cross-sectional study by Tan, Chun Han, Chow, Zhen Yee, Ching, Siew Mooi, Devaraj, Navin Kumar, He, Feng J., MacGregor, Graham A., Chia, Yook Chin

    Published 2019
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  13. 13
    Dietary mushroom noodles / Nurmaherah Arifin, Nurul Ain Najihah Musa and Nuraliah Aqilah Ayuni Mohamed

    Dietary mushroom noodles / Nurmaherah Arifin, Nurul Ain Najihah Musa and Nuraliah Aqilah Ayuni Mohamed by Arifin, Nurmaherah, Musa, Nurul Ain Najihah, Mohamed, Nuraliah Aqilah Ayuni

    Published 2023
    Get full text
    Get full text
    Book Section
    Save to List
    Saved in:
  14. 14
    Quality and fortificant retention of rice noodle as affected by flour particle size

    Quality and fortificant retention of rice noodle as affected by flour particle size by Nura Malahayati, Syed Muhammad, Sharifah Kharidah, Bakar, Jamilah, Karim, Roselina

    Published 2015
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  15. 15
    Fish as an ingredient in noodles.

    Fish as an ingredient in noodles. by Yu, S. Y., Lee, S. Y.

    Published 1990
    Get full text
    Get full text
    Conference or Workshop Item
    Save to List
    Saved in:
  16. 16
    Quality and fortificant retention of rice noodles as affected by flour particle size

    Quality and fortificant retention of rice noodles as affected by flour particle size by Malahayati, Nura, Muhammad, Kharidah, Bakar, Jamilah, Karim, Roselina

    Published 2015
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  17. 17
    The Use Of Superheated Steam Treatments On Rice Flour To Enhance The Quality Characteristics Of Laksa Noodles

    The Use Of Superheated Steam Treatments On Rice Flour To Enhance The Quality Characteristics Of Laksa Noodles by PPTI, Pusat Pengajian Teknologi Industri

    Published 2021
    Get full text
    Get full text
    Monograph
    Save to List
    Saved in:
  18. 18
    Purchasing behavior of UiTM Sabah student on instant noodles / Noor Ahmad Omar

    Purchasing behavior of UiTM Sabah student on instant noodles / Noor Ahmad Omar by Omar, Noor Ahmad

    Published 2006
    Get full text
    Get full text
    Student Project
    Save to List
    Saved in:
  19. 19
    Incorporation of sugarcane bagasse in the development of high dietary fibre noodles

    Incorporation of sugarcane bagasse in the development of high dietary fibre noodles by Lau, Ke Qi, Sabran, Mohd Redzwan, Shafie, Siti Raihanah, Chan, Sook Wah

    Published 2022
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  20. 20
    Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.)

    Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.) by Ismail, Hamidah

    Published 2019
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:

Search Tools: