1.
Effect of dough gelatinization on concentration of oil in instant noodle
面团α化对油炸方便面含油率的影响
2.
Determination of Acrylamide in Fried Instant Noodle by Gas Chromatography/Mass Spectrometry
气相色谱质谱联用测定油炸方便面中丙烯酰胺含量的方法研究
3.
Determination of major fatty acids in palm oil in instant noodle by using capillary gas
毛细管气相色谱法检测方便面中棕榈油主要脂肪酸含量
4.
STUDY ON THE DETERMINATION OF MOISTURE CONTENT IN FRIED INSTANT NOODLES BY NEAR-INFRARED SPECTROSCOPY
近红外光谱法测定油炸方便面中水分含量的研究
5.
investigation on Oil Deterioration of Instant Noodle
油炸方便面煎炸用油油质劣变问题的探讨
6.
Processing And Equipment Choose of Fired-free Instant Noodle
免油炸方便面的生产工艺及设备选型
7.
APPLICATION OF MULTIPLE FOOD ADDITIVES IN OIL-FRIED INSTANT NOODLE
油炸方便面面身复合食品添加剂的应用研究
8.
Determination of Economic Limit Oil-Bearing Area in Complex-Fault-Block Oil Field
复杂断块油田最低经济含油面积确定方法
9.
Study on Evaluation of Fried Instant Noodle Quality Using Decision Tree
基于决策树方法的油炸型方便面品质评价研究
10.
New method has simplified the measurement of oil content in water, with simple equipment and easy operation.
新方法减少了水样含油量的测定工作量,且设备简单、操作方便。
11.
Research on Effect of Wheat Gluten on the Quality of Special Flour for Non-fried Instant Noodle
谷朊粉对非油炸方便面专用粉品质影响的研究
12.
Extraction of pigment from Leucosceptrum canum (Smith) and its application in fried instant noodles
米团花色素的提取及其在油炸方便面中的应用
13.
Application of Cluster Analysis in Sensory Evaluation of Fried Instant Noodle
聚类分析在油炸型方便面感官评价中的应用
14.
Research on the Heating and Dewatering by Far Infra-red Radiation in Production of Non-fried Instant Noodle
非油炸方便面远红外辐射加热脱水技术研究
15.
Products fried in palm oil include potato chips, french fries, doughnuts, ramen noodles and nuts.
用棕榈油煎炸而得的食品包括薯片、薯条、油炸圈饼、方便面等等。
16.
Application of Oil and Waterproof Leather finishing Agent containing fluorine
含氟防油防水涂饰剂在皮革方面的应用
17.
Instant noodles, instant dishes and refreshments are all for people's convenience.
方便面、方便菜、方便点心，为的是方便百姓。
18.
It is suitable for automatically packaging of viscoas products with free-flowing including oil anil oil mixed fragment of rationed spice with in Snack food stuffs.
本机适合方便食品中含肉沫油脂混合物的调料以及油脂类具有流动性粘体物料的自动包装。