Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: Nutrition and culinary properties study
พ.ศ. 2559
Nutritional qualities, antioxidant properties and sensory acceptability of fresh wheat noodles formulated with rice bran
พ.ศ. 2563
Suitability of wheat flour blends with malted and fermented cowpea flour for noodle making
พ.ศ. 2559
Development of wet noodles based on cassava flour
พ.ศ. 2556
Physicochemical properties and potential of lotus seed flour as wheat flour substitute in noodles
มหาวิทยาลัยขอนแก่น พ.ศ. 2561
Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose
พ.ศ. 2562
The effect of cassava leaf extract additional in antioxidant activity and fe content of wet noodle
พ.ศ. 2559
Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars
พ.ศ. 2557
Application of seaweed (Kappaphycus alvarezii) in Malaysian food products
Universiti Putra Malaysia พ.ศ. 2562
The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima) and Red Beans-Flour (Phaseolus vulgaris L.) Toward The Characteristics of Instant Noodles