المؤلفون: Donzé, Pierre-Yves, author, Yongue, Julia S., author

المصدر: Japanese Capitalism and Entrepreneurship : A History of Business from the Tokugawa Era to the Present, 2024.

الإتاحة: https://doi.org/10.1093/oso/9780192887474.003.0010

المؤلفون: Joseph, Akaninyene^{Aff1, Aff2, IDs1201102304018y_cor1}, Edet, Uwem, Asanga, Edet, Udoeyop, Favor Akpakpan, Ubi, Bassey Ini, Bebia, Glory, Akindele, Ajoke F. I., Odu, Regina, Nwaokorie, Francisca

المصدر: Biological Trace Element Research. :1-15

المؤلفون: ZHANG Weifeng, HUANG Zehua, WANG Yukun, ZHANG Jian, ZHAO Mengmeng, CUI Wanwan, AN Yanxia, YIN Guihong, ZHOU Penghui, ZHAO Yang

المصدر: Shipin Kexue, Vol 45, Iss 5, Pp 210-216 (2024)

مصطلحات موضوعية: mixed starter culture, fermentation, non-fried instant noodles, rehydration, flavor, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-025.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/f946131c0e63497bb851ce54df72d579

المؤلفون: Anju Boora Khatkar, Amarjeet Kaur, Sanju Bala Dhull, Sunil Kumar Khatkar, Nitin Mehta, Jaspreet Kaur, Gulden Goksen

المصدر: Food Science & Nutrition, Vol 12, Iss 2, Pp 851-859 (2024)

مصطلحات موضوعية: cooking quality, instant noodles, ultrasound, whey protein, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2048-7177

URL الوصول: https://doaj.org/article/7a40d24b247d4bbcbd286686069cdda1

المؤلفون: Natadjaja, Listia

المصدر: k@ta; 2024 Special Issue, Vol. 26, p63-72, 10p

مصطلحات موضوعية: INSTANT noodles, COVID-19 pandemic, RAMADAN

المؤلفون: Jun Li, Fangbo Yuan, Jiayou Teng, Fang Li, Penghui Zhou, Yanlan Bi

المصدر: Food Chemistry: X, Vol 20, Iss , Pp 101049- (2023)

مصطلحات موضوعية: Palm oils, Instant noodles, Batch frying, Tea polyphenols, Tertiary butylhydroquinone, Oxidative stability, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523004923; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/ae8146d2c826479aa0923c6a0b9de951

المؤلفون: Shriya Bhatt, Mahesh Gupta

المصدر: Applied Food Research, Vol 3, Iss 2, Pp 100326- (2023)

مصطلحات موضوعية: Insoluble dietary fiber, Instant noodles, In vitro starch digestibility, Fruit peel, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502223000641; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/b54982e1e0a24f3b9e29dc9e5191bd05

المؤلفون: ZHANG Tongwei, CUI Yufeng, MAO Weifeng, ZHAO Fanglei, PAN Feng, LIU Haoyu, LI Jianwen

المصدر: Zhongguo shipin weisheng zazhi, Vol 35, Iss 6, Pp 903-908 (2023)

مصطلحات موضوعية: instant noodles, consumer, dietary, sodium, intake, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.zgspws.com/zgspwszz/article/abstract/202306017; https://doaj.org/toc/1004-8456

URL الوصول: https://doaj.org/article/004d6e4a8b78463b99b016427d54d186

المؤلفون: Barakat, Hassan^{Aff1, Aff2, IDs13197021052052_cor1}, Shams, Amr, Denev, Petko, Khalifa, Ibrahim

المصدر: Journal of Food Science and Technology. 59(5):1912-1921

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