Retardation of rancidity in deep‐fried instant noodles (ramyon)
- 1 February 1986
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 63 (2) , 251-256
- https://doi.org/10.1007/bf02546150
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Photosensitized oxidation of methyl linoleate: Secondary and volatile thermal decomposition productsLipids, 1982
- Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food ProductsJournal of Food Science, 1981
- Hexanal as a measure of rancidity in low fat foodsJournal of Oil & Fat Industries, 1977
- Development of new, nonabsorbable polymeric antioxidants for use in foodsJournal of Oil & Fat Industries, 1976
- Studies on the Storage of Instant Ramen (Fried Chinese Noodle)NIPPON SHOKUHIN KOGYO GAKKAISHI, 1971
- The oven test as an index of keeping qualityJournal of Oil & Fat Industries, 1938
- Adsorption of Gases in Multimolecular LayersJournal of the American Chemical Society, 1938