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publicationDate 2000-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-6110519-A
titleOfInvention Process for preparing fully cooked packaged shelf stable or frozen noodles
abstract A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
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