Hardness of Ramen noodles samples ranged between 13.9 and 19.8 N.Ahsan, MehakMoin, AbeeraAshraf, HumairaKamran, MalihaManzoor, IqraGiuffrè, Angelo MariaItalian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti
Asian noodles were originated in 5000 BC in China. Chicken Ramen TM was developed by Momofuku. Then in 1958, Nissin Foods of Japan produced first instant noodles on large scale. The revolution conveyed by means of his accomplishment in culinary culture. He developed manufacturing technique of flas...
Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour Ramen noodles were prepared by partially supplementing traditional wheat flour with water chestnut flour (WCF) at 30, 40 and 50% levels w/w. The compositio... M Ahsa...
Japanese Noodles Spirulina adds protein, vitamins and minerals to Japanese ramen, udon, shirataki and other forms of noodles Meat Replacements Spirulina acts as a binder and even contains HEME as well as protein, Iron plus other vitamins and minerals ...
In this study, we used two types of meals with known energy and macronutrient values. First, we compared the measured and original values using the two apps. For the test meals (a cup of ramen and vegetable juice), the energy and nutrient contents could be measured almost exactly with both...