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Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles


Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.


Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles



In-vitro starch digestibility, nutritional-functional and texture properties of hull less barley incorporated extruded noodles



Dietary patterns and smartphone use in adolescents in Korea: A nationally representative cross-sectional study.



Factors affecting frozen cooked noodle quality: A review



Analysis of furan in various instant noodles by solid-phase microextraction–gas chromatography/mass spectrometry



Leisure-time and study-time Internet use and dietary risk factors in Korean adolescents.



Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics



Between nation and state: Boundary infrastructures, communities of practice and everyday nation-ness in the Chinese rail system



Pengaruh Sari Kurma (Phoenix Dactylifera) Terhadap Peningkatan Kadar Hemoglobin Pada Remaja Putri



PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF INSTANT NOODLES WITH PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. POIR) SUBSTITUTION AT VARIOUS CONCENTRATIONS



Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles



Vortex-assisted natural deep eutectic solvent dispersive liquid-liquid microextraction based on the solidification of a floating organic drop for the determination of benzoic acid and sorbic acid in condiments.



Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context



Effects of Movement Control Order (MCO) During Covid-19 Pandemic on Patients With Diabetes Mellitus (DM) in Malaysian Tertiary Centers



Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions



[Association of regular consumption of breakfast and health-related behavior among adolescents].



Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles



Dietary habits and perceptions of psoriatic patients: Mediterranean versus Asian diets.



High-Fat Foods and FODMAPs Containing Gluten Foods Primarily Contribute to Symptoms of Irritable Bowel Syndrome in Korean Adults



Impact of COVID-19 on Food Consumption Pattern and Eating Behavior : Focusing on Adults in the Seoul and Gyeonggi Areas



Dietary Patterns in Relation to Components of Dyslipidemia and Fasting Plasma Glucose in Adults with Dyslipidemia and Elevated Fasting Plasma Glucose in Taiwan



Organizational Digital Footprint for Traceability, Provenance Approach



Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization



Impact of intervention on nutritional status, consumption of processed foods, and quality of life of adolescents with excess weight.



PENGARUH IKLAN TELEVISI DAN HARGA TERHADAP KEPUTUSAN PEMBELIAN MIE INSTAN (SURVEI PADA MASYARAKAT TANJUNG SELAMAT)



INDICADORES DE SAÚDE E NUTRIÇÃO DE CRIANÇAS MENORES DE DOIS ANOS DE IDADE: UMA REALIDADE PARA A IMPLANTAÇÃO DA ESTRATÉGIA AMAMENTA E ALIMENTA BRASIL NA ATENÇÃO BÁSICA DE GOVERNADOR VALADARES-MG



Effect of Different Level of Natural Antioxidant Pomegranate Peel Extract Powder in Instant Functional Chicken Noodles



Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant



Translation errors of noodles product cooking instructions from Indonesian into English



Chemical bonding of oxygenated carbon nitride nanosheets onto stainless steel fiber for solid-phase microextraction of phthalic acid esters.



Morpho-functional Changes in Liver due to Long Term Consumption of Instant Noodles in Adult Wistar Rats



An Exploratory Study on Customer Preferences towards Pathanjali Ayurvedic Products in Mysore



Preferensi Dan Pola Konsumsi Mie Instan Pada Mahasiswa Jurusan Gizi Dan Analis Kesehatan Poltekkes Kemenkes Mataram Mataram Yang Tinggal Di Kost Dan Tidak Kost



Brand Crisis-Sentiment Analysis of User-Generated Comments About @Maggi on Facebook



Adaptation and Validation of the Chinese Version of the Nutrition Environment Measurement Tool for Stores



Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review



Evaluation of Nutritional Values of Food Waste-Based Feed Pellets and Common Feeding Materials for Culturing Freshwater Fish



RFID 3-D Indoor Localization for Tag and Tag-Free Target Based on Interference



How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups.



Optimization of Ganyong Starch (Canna edulis) on Making of Dry and Instant Noodles


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