:: Library Catalog

Cover Image

Saved in:

Bibliographic Details
Main Authors:	Manurung, Auralius, Kristiana, Lisa
Format:	Recurso digital
Language:
Published:	Zenodo 2025
Online Access:	https://doi.org/10.5281/zenodo.16239228
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Strategic Performance Measurement for Sustainable Value in Indonesian Banking
by: Gerson Manurung, et al.
Published: (2026)

Curvature instability of an active gel growing on a wavy membrane
by: Mihali, Kristiana, et al.
Published: (2025)

Mechanical stress induced by the polymerisation of an active gel near a surface
by: Mihali, Kristiana, et al.
Published: (2026)

The Effectiveness of Macroprudential Policy in Developing Countries: A Systematic Literature Review of Its Impact on the Stability and Strategic Performance of the Banking Sector
by: Dona Elvia, Desi, et al.
Published: (2026)

A Rare Cause of Pain in a Patient Following Roux‐en‐Y Choledochojejunostomy
by: Kristiana Sather, et al.
Published: (2024)

Living Bento: Heartbeat-Driven Noodles for Enriched Dining Dynamics
by: Chen, Weijen, et al.
Published: (2025)

There Is Life after English Graduate School or Relevance and the Noodle Factory.
by: Linden, Myra J.
Published: (1978)

Sentiment and Emotion Classification of Indonesian E-Commerce Reviews via Multi-Task BiLSTM and AutoML Benchmarking
by: Manurung, Hermawan, et al.
Published: (2026)

Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties
by: Mengqi Wang, et al.
Published: (2025)

Detection of Changes in Taste Components During Noodle Preparation and Dough Aging
by: Tomoyuki Narisawa, et al.
Published: (2026)

Effects of Starch‐Lipid Complexes on Quality and Starch Digestibility of Wheat Noodles
by: Chen Chao, et al.
Published: (2024)

Gluten‐Free Noodles: Materials, Processing, Formation Mechanisms, and Quality Enhancement Strategies
by: Xiaohui Ji, et al.
Published: (2025)

Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder
by: Beverly Cheruto Too, et al.
Published: (2026)

Noodling Down the Internet: Or, One Foot in the Fast Lane, the Other Stuck in the Trenches.
by: Hults, Patricia
Published: (1995)

Landau-Level-Resolved Mode Mixing and Shot Noise in Gate-Defined Graphene Quantum Point Contacts
by: Vilvanathan, Shakthidhar, et al.
Published: (2026)

Impact of Tartary Buckwheat Sprout Flour on Dough Rheological Properties and Quality of Cooked Noodles
by: Shunmin Wang, et al.
Published: (2025)

Deciphering Flavor Characteristics and Brand Differences of Braised Sauce Used for Guilin Rice Noodles
by: Yunyan Jiang, et al.
Published: (2026)

Thermal‐Processing Effects on Digestibility and Texture of High‐Amylose Corn Starch Instant Noodles
by: Kangru Cui, et al.
Published: (2026)

Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties
by: Rui Chen, et al.
Published: (2025)

Effect of Quinoa Flour on Properties of the Dough and Fresh Wet Noodles From Silver Carp Surimi
by: Siyu Bai, et al.
Published: (2026)

Shear‐Induced Anisotropic Supramolecular Gel Noodles for Improved Cell Guidance in Polarized Tissue Engineering
by: Dipankar Ghosh, et al.
Published: (2026)

Synergistic Effects of Tomato and Soy in Gluten‐Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties
by: Mitu Rani Sarker, et al.
Published: (2026)

Effects of Superheated Steam Treatment on the Physicochemical Properties of Buckwheat Flour and the Quality Attributes of Buckwheat Noodles
by: Ming‐yang Zhao, et al.
Published: (2026)

Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures
by: Yu‐ling Yang, et al.
Published: (2025)

Associations of Wheat Flour Protein Characteristics With the Rheological Properties of Flour‐Water Noodle and Tortilla Dough Sheets
by: Byung‐Kee Baik, et al.
Published: (2025)

Physicochemical Properties and Antioxidant Activity of Wild Rice–Wheat Noodles Enriched With Purple Sweet Potato Powder
by: Nawon Gwak, et al.
Published: (2026)

Comparative evaluation of artifact extraction performance and usability in digital forensic tools: A study of Cellebrite UFED , MSAB XRY , and Magnet AXIOM
by: Sion Jenri Sinaga, et al.
Published: (2026)

Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments
by: Cong Xiang, et al.
Published: (2025)

Enhancing the Quality of Gluten‐Free Noodles Through Taro Pulp Supplementation: Effects of Pulping Time and Addition Levels
by: Quan‐Yun Zhao, et al.
Published: (2025)

Effects of Mung Bean Thermal Pretreatment on the Eating Quality and in Vitro Digestibility of Mung Bean‐Oat Dried Noodles
by: Wei‐Feng Zhang, et al.
Published: (2026)

Effect of Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage
by: Zhenhua Wang, et al.
Published: (2026)

PARIC: Probabilistic Attention Regularization for Language Guided Image Classification from Pre-trained Vison Language Models
by: Nautiyal, Mayank, et al.
Published: (2025)

Two Strains of Endophytic Carrying Antibiotic-Biosynthetic Genes Show Antibacterial and Antibiofilm Activities Against Methicillin-Resistant (MRSA).
by: Priyanto, Jepri Agung, et al.
Published: (2024)

Effect of Inorganic Salt Ready‐Mix on the Rheological, Structural, and Functional Characteristics of Dough, Noodles, and Isolated Starch‐Gluten Fractions
by: Manisha Malik, et al.
Published: (2025)

Effects of Potato Starch Paste on the Rheological and Textural Properties of Sweet Potato Starch Gel and on the Cooking Characteristics of Starch Noodles
by: Yue Yu, et al.
Published: (2025)

Effect of Milling Methods and Bran Particle‐Size Control on the Quality and Noodle‐Making Performance of Purple Whole‐Wheat Flour
by: Eunji Lee, et al.
Published: (2025)

Improvement of Textural Stability in Cooked Alkaline Noodles by Egg White Powder: Mechanisms of Disulfide Bond Crosslinking and Microstructural Reinforcement
by: Jiahao Chen, et al.
Published: (2026)

Enhancing Dietary Fiber in Instant Noodles: Effect of Rice Bran Particle Size and Enzymatic Crosslinking on Physicochemical and Sensory Properties
by: Kurnia Ramadhan, et al.
Published: (2026)

Valorization of Avocado Leaf as a By‐Product of the Avocado Fruit: Nutritional, Textural, and Sensory Properties of Gluten‐Free Erişte (Turkish Noodles)
by: Başak Öncel, et al.
Published: (2025)

Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten‐Free Noodles Made From Cassava–Bambara Groundnut Composite Flour
by: Rosemond Godbless Dadzie, et al.
Published: (2025)