instant noodles & soup base

The influence of diglyceride, a new food additives, on the properties of instant cooked noodles has been studied experimentally.

通过实验研究了新型食品添加剂双甘酯对速食煮面性能的影响,获较低溶出率的最佳双甘酯添加量为0。

The objective of this study was to examine the effects of processing method,water to meat ratio,and simmering time on the extraction of nutrients in crucian carp soup.

5h内,煮汤时间对鱼白汤中各种营养成分的含量没有显著影响(p≥0。