If steamed noodles are fried in oil with a high peroxide value (POV) or in heat- abused oil, it is expected that a rancid ... Different noodle recipes give different tastes even in the same seasoning soup. ... The moisture content in each product can be analyzed by both the moisture- balance method and the hot-air-oven method.
|Author||:||Gary G. Hou|
|Publisher||:||John Wiley & Sons - 2011-02-16|