Peter Cheetham,Christoph Langwallner,Shiang Chuing Tey,Margit Langwallner,Wen Jue Amelia Tan
申请号：
US15771943
公开号：
US20180338515A1
申请日:
2016.10.28
申请国别(地区):
US
年份:
2018
代理人:
摘要：
A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.
