The cooking qualities of microwave oven cooked instant noodles

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 1042-1049

  Cho, Seung Yong ^a   Lee, Jin Won ^b   Rhee, Chul ^a  

^a Korea University   (South Korea)

^b Hankyong National University   (South Korea)

Author keywords

Cooking method; Cooking time; Instant noodle; Microwave cooking; Sensory evaluation

Indexed keywords

COOKING METHODS; COOKING TIME; INSTANT NOODLE; MICROWAVE COOKING; SENSORY EVALUATION;

GELATION; HARDNESS; MICROWAVE HEATING; MICROWAVE OVENS; OVENS; STOVES; TENSILE STRENGTH; WATER ABSORPTION; WATER QUALITY;

MICROWAVES;

EID: 77955575634     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02236.x     Document Type: Article

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