Instant noodles in Japan

被引：0
|
作者：
Kubomura, K [1 ]
机构：
[1] Kubomura Food Advisory Consultants, Tokyo, Japan
来源：
CEREAL FOODS WORLD | 1998年 / 43卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：194 / 197
页数：4
相关论文
共 50 条
  • [1] INSTANT NOODLES PROCESSING
    CHEN, SS
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1984, 61 (04) : 680 - 680
  • [2] World instant noodles market
    不详
    FOOD AUSTRALIA, 2008, 60 (06): : 242 - 243
  • [3] INSTANT NOODLES BECOME BIG BUSINESS
    BANNAR, B
    FOOD ENGINEERING, 1978, 50 (11): : 90 - 92
  • [4] Instant noodles market set to grow
    不详
    FOOD TECHNOLOGY, 2022, 76 (09) : 9 - 9
  • [5] Instant noodles with pectin for weight reduction
    Jitpukdeebodintra, Somrutai
    Jangwang, Amarawadee
    JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2009, 7 (3-4): : 126 - 129
  • [6] How To Eat Instant Noodles Healthily
    林锋
    初中生学习指导, 2024, (02) : 43 - 43
  • [7] Instant hot noodles: Do they need to burn?
    Wu, C.
    Tan, A. L.
    Maze, D. A. E.
    Holland, A. J. A.
    BURNS, 2013, 39 (02) : 363 - 368
  • [8] Instant Noodles: Processing, Quality, and Nutritional Aspects
    Gulia, Neelam
    Dhaka, Vandana
    Khatkar, B. S.
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2014, 54 (10) : 1386 - 1399
  • [9] Instant noodles as a major cause of pediatric burns
    Murata, Maho
    Chiba, Takahito
    Kohda, Futoshi
    Furue, Masutaka
    DERMATOLOGICA SINICA, 2018, 36 (03) : 167 - 168
  • [10] Development of Pumpkin Powder Incorporated Instant Noodles
    Nanthachai, Nunchanok
    Lichanporn, Intira
    Tanganurat, Palida
    Kumnongphai, Pradit
    CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE, 2020, 8 (02) : 524 - 530
12345