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Further research on specific reasons why older segments (above 50) are especially attracted to the cooking classes might be conducted. Participation in the older segments is significant during the period (between 41% and 53% of the total attendants that state their age), especially pre-seniors, ...
Relatively large voids also appeared at the edge of the steamed noodles compared to the boiled noodles; however, more starch granules (red circle) were embedded in the protein network structure within the steamed noodles. Compared with the boiled and steamed noodles, the noodles after microwave ...