Improvement of microwave-dried, protein-enriched, instant noodles by using hydrocolloids

Pongpichaiudom, A; Songsermpong, S

Songsermpong, S (reprint author), Kasetsart Univ, Fac Agroind, Dept Food Sci & Technol, 50 Ngam Wong Wan Rd, Bangkok 10900, Thailand.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018; 55 (7): 2610

Abstract

The addition of chicken meat, egg yolk and seaweed into instant noodles followed by drying using a continuous microwave oven instead of deep oil fryin......

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