Rapidaj nudeloj (Esperanto Wikipedia)

Analysis of information sources in references of the Wikipedia article "Rapidaj nudeloj" in Esperanto language version.

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  • (1 September 2016) “Noodles, traditionally and today”, Journal of Ethnic Foods (en) 3 (3), p. 209–212. doi:10.1016/j.jef.2016.08.003. 
  • (2007) “Asian noodles: History, classification, raw materials, and processing”, Food Research International 41 (9), p. 888–902. doi:10.1016/j.foodres.2007.11.007. 
  • (2018) “Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms”, Food Chemistry 246, p. 335–342. doi:10.1016/j.foodchem.2017.11.020. 
  • (1 January 2014) “Instant Noodles: Processing, Quality, and Nutritional Aspects”, Critical Reviews in Food Science and Nutrition 54 (10), p. 1386–1399. doi:10.1080/10408398.2011.638227. 
  • (2003) “Mechanism and reduction of fat uptake in deep-fat fried foods”, Trends in Food Science & Technology 14 (9), p. 364–373. doi:10.1016/s0924-2244(03)00050-5. 
  • (24 May 2017) “Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul”, Nutrition Research and Practice 11 (3), p. 232–239. doi:10.4162/nrp.2017.11.3.232. 
  • (25 June 2014) “Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in Korea.”, The Journal of Nutrition 144 (8), p. 1247–1255. doi:10.3945/jn.113.188441. 

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