noodle

Studies on the Microbial and Oxidative Stability of Composite Flour Noodles during Storage

Sakshi Gupta, Shanker Suwan Singh, Suhani Agarwal & Vini K. Swarup · Asian Food Science Journal · 2025

The present study reflects the preparation of a commonly consumed staple food, noodles, using composite flours such as wheat (Triticum aestivum), sweet potato (Ipomea batatas), and sago (Metroxylon sagu) that is nutritionally enriched with essential minerals and fibers having var...

Open access Research Article 10.9734/afsj/2025/v24i12836

Characteristics of Noodles Made from Rice Flours of Major Non-glutinous Rice Cultivars of Japan

Takeshi Nagai, Anri Takagi, Yasuhiro Tanoue, Norihisa Kai & Nobutaka Suzuki · Asian Food Science Journal · 2018

Rice flours from five species of major non-glutinous rice cultivars in Japan were used to produce noodles in this study, and these properties of noodles were evaluated and compared to those made from medium wheat flour. There was a large difference on moisture and apparent amylos...

Open access Research Article 10.9734/AFSJ/2018/43952