Instant Noodles: Processing, Quality, and Nutritional Aspects

@article{Gulia2014InstantNP,
  title={Instant Noodles: Processing, Quality, and Nutritional Aspects},
  author={Neelam Gulia and V. Dhaka and B. S. Khatkar},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2014},
  volume={54},
  pages={1386 - 1399}
}
  • Neelam Gulia, V. Dhaka, B. S. Khatkar
  • Published 2014
  • Computer Science, Medicine
  • Critical Reviews in Food Science and Nutrition
  • Noodles are one of the staple foods consumed in many Asian countries. Instant noodles have become internationally recognized food, and worldwide consumption is on the rise. The properties of instant noodles like taste, nutrition, convenience, safety, longer shelf-life, and reasonable price have made them popular. Quality factors important for instant noodles are color, flavor, and texture, cooking quality, rehydration rates during final preparation, and the presence or absence of rancid taste… CONTINUE READING
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