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publicationDate 2017-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber TW-201720307-A
titleOfInvention Method for producing noodles with low oil content and other foods produced therefrom
abstract A process for producing a food product having a frying organoleptic property having a low oil content, such as an instant noodles having excellent aroma, taste, mouthfeel, color, and other characteristics, by incorporating an antioxidant into the dough and at 100 ° C or Cooking at a higher temperature in a circulating air stream.
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