Development of instant miki noodles incorporated with coconut meat powder by Gonzales, Andrea Kaye S.

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Utilization of modified starch in instant noodles by Cruz, Junet Victor C.

The instant noodle affair Pinoy revitalizes a major brand by Go, Josiah

[Industry profile sotanghon].

Utilization of ?Alugbati? (Basella alba L.) Leaves Powder to Increase Vitamin A Content of Fresh Egg Noodles.

Optimization of the formulation for instant noodles made with dehulled mungbean-rice flour by Gener, Alexander Santiago

A feasibility study on the laboratory-scale production of "sotanghon" (Chinese vermicelli) by Ong, Rosita B.

Comparative performance of glucono-delta-lactone and sodium polyphosphate as preservative in miki prepared from selected flour blends by Tiglao, Blanquita J.

Sensory quality of instant noodles made with rice-dehulled mungbean flour and cassava starch by Bautista, Michael Lopez

Formulation and characterization of noodles from black rice (Oryza sativa) flour. by Naquita, Olive Grace Baldemor