Effects of the Frying and Drying Conditions on the Furan Formation in Instant-Noodle Manufacturing.
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DOI: 10.1021/acs.jafc.1c08307
Abstract: In this study, furan analysis was conducted in instant fried and dried noodles manufactured under various frying and drying conditions, respectively. Instant fried noodles were manufactured via five different frying durations (30-150 s). The levels… read more here.
Keywords: dried noodles; black bean; drying conditions; frying drying ... See more keywords