1.
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
2.
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
3.
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
4.
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
5.
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
6.
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。
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.
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
9.
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
10.
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
11.
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
12.
deep-fried cornbread ball (Southern).
油炸的玉米面包球（南方）。
13.
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
14.
The paper introduces the new processing technology and product quality standard of the soft package wet instant noodle produced by the machinery of deep-fried instant noodle .
详细介绍了利用油炸方便面设备生产即食软包装鲜面条的生产新工艺和产品质量标准。
15.
The results showed that the wheat germ flour had a better efficiency for improving the viscoelasticity of the instant noodle softened in boiling water.
实验结果表明：小麦胚芽粉对提高油炸方便面复水后的粘弹性有良好的效果。
16.
small oval cake of corn bread baked or fried (chiefly Southern).
小的球形玉米面包，烘焙或油炸而成（主要在南方）。
17.
thin piece of cornmeal dough fried.
油炸的、薄的玉米粉面片。
18.
A piece of bread dough that is rolled thin and fried in deep fat.
油炸面团团得很小的生面，用来放在深油中炸熟