1) instant noodles
方便面
1.
The effect of different methods of cooking and drying on instant noodles quality;
不同熟制干制方法对方便面品质的影响
2.
Technical analysis on IOD of instant noodles;
方便面碘呈色度的工艺分析
3.
Natural Antioxidant Tea Polyphenols' Application onOil and Food:Study on inhibiting the deterioration ofsalad oil and instant noodles;
天然抗氧化剂茶多酚在油脂和食品保鲜中的应用──色拉油和方便面保鲜试验研究
2) instant noodle
方便面
1.
The current situation and tendencies of instant noodle seasonings;
方便面汤料的现状及发展趋势
2.
Application of gardenia yellow in instant noodle;
栀子黄色素在方便面中的应用研究
3.
Seasoning's production of goulash instant noodle with soup concentrate style;
浓汤型红烧牛肉方便面汤料的制作
3) convenient noodle's
方便面条
1.
Texture soy protein convenient noodle's hydrospic properties was enhanced by alkalization and dehydration processing, the result indicated that (8% salt,1.
通过对组织化大豆蛋白的碱性腌制和干燥脱水 ,有效改善了组织化大豆蛋白方便面条的复水性能。
4) fresh instant noodle
湿方便面
1.
This context makes analysis and exploratory discussions on the technology and equipment of fresh instant noodles.
湿方便面是一种不经油炸和干燥的新鲜面，是面条经蒸煮后装袋杀菌而成，是方便面第三代产品，新鲜面已成为我国及国际方便面的发展趋势。
5) instant noodle machine
方便面机
6) instant flour
方便面粉
补充资料：方便面
烘干的熟面条，用开水冲泡，加上调料就可以吃。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条