instant rice

Especially in a market saturation, it will be a vast future market for investing instant rice-flour noodle.

The paper introduces the technological procedure and principle of instant rice production and offers the process parameter.

Said invention discloses a instant rice. It is characterized by that the said instant rice is integrally moulded with sheel.

The results are important to develop the deep processing products and optimize the processing of quick-freezing instant rice.

Said instant rice is tast good, no pollution, energy saving and health care for teeth.

They are quite good at cooking: instant noodles, instant rice, instant cereal, of course.

The anti-retrogradation effect of various additives in the process of fresh instant rice noodles was measured.

Only eat biscuits, canned fish and instant rice, not enough food to eat, I was always hungry.

Development of the nutritious carrot instant rice noodle.

Strengthening study of instant rice taste is the study trend later.

Industry: Food and beverage processing equipment; Food processing equipment; Rice flour; Instant Rice Noodles; Noodles, vermicelli; Noodles;

Industry: Instant noodles; Instant Rice Noodles; Starch; Dehydrated vegetables; Noodles; Spices;

Industry: Integrated companies; Instant noodles; Instant Rice Noodles; Noodles, vermicelli; Tea;

Industry: Spices; MSG, chicken essence; Instant noodles; Food and Beverage Processing; Instant Rice Noodles; Instant soup;

Industry: Fresh fruit; Strawberry; Dehydrated vegetables; Loquat; Instant Rice Noodles;

Industry: Noodles, vermicelli; Instant noodles; Instant Rice Noodles; Food and Beverage Processing;

Industry: Food Additives; Food and Beverage Processing; Health food; Biscuit cake; Instant Rice Noodles; Porridge;

Industry: Seasoning oil; Spices; MSG, chicken essence; Other spices; Instant noodles; Instant Rice Noodles;

Industry: Rabbit; Instant noodles; Instant Rice Noodles; Bean products; Egg Products; Dairy products;

Industry: Porridge; Canned Mushroom; Canned fruit; Instant Rice Noodles; Expanded Food; Biscuit cake;

Industry: Candy, chocolate; Expanded Food; Instant noodles; Instant Rice Noodles; Frozen pasta;

Industry: Food & Beverage Agent; Instant Rice Noodles; Sauce; Noodles, vermicelli; Beans;

Industry: Instant Rice Noodles; Instant noodles; Tubers; Noodles, vermicelli; Other rice flour type;

Water Diffusion Properties of Instant Rice Noodles under High Temperature and High Moisture Drying Condition

Industry: Other Mixes; Other spices; Calcium, blood; Instant Rice Noodles; Porridge; Instant soup;

Industry: Fish; Noodles, vermicelli; Rice flour; Soy sauce; Instant noodles; Instant Rice Noodles;

Industry: Instant Rice Noodles; Starch; Noodles, vermicelli; Rice flour; Tubers; Beans;

Industry: Instant soup; Other convenience foods; Instant noodles; Instant Rice Noodles;

Industry: Instant Rice Noodles; Noodles, vermicelli; Sauce; Pickles;

Moisture-thermal Treatment Processing and Rehydration properties of Instant Rice

Industry: Starch; Instant Rice Noodles; Other health food; Noodles, vermicelli;

Industry: Food Additives; Spices; Seasoning oil; Sauce; Instant Rice Noodles; Meat;

Industry: Noodles; Rice flour; Peanut oil; Blend Oil; Instant noodles; Instant Rice Noodles;

Quality Evaluation Methods and Material Adaptability for Freeze Dried Instant Rice

Industry: Noodles, vermicelli; Instant Rice Noodles;

Industry: Rice flour; Instant Rice Noodles; Rice; Noodles, vermicelli;

Industry: Rice flour; Noodles, vermicelli; Rice; Instant Rice Noodles;

Industry: Noodles; Bread; Instant noodles; Instant Rice Noodles;

Industry: Rice flour; Noodles; Instant Rice Noodles; Instant noodles;

Study on Characteristics and Adaptability of Material for Frozen- Dried Instant Rice

Study on Mathematics Model of High Temperature and High Moisture Drying of Instant Rice Noodles

Study on the Processing Suitability and Quality Properties of Instant Rice Noodles

Investigation of anti-retrogradation of fresh instant rice noodles

The Effects of Different Additives on Top and Room Temperature Viscosity to Instant Rice

Industry: Other snack foods; Dry; Instant Rice Noodles; Candied class;

Technology for seasoning of instant rice noodles and instant bean noodles

Industry: Porridge; Instant Rice Noodles;

Effects of Drying Methods on Reconstituability of Instant Rice with Intensified Nutrition

The relation of amylose content in rice slurry and quality of instant rice noodle

Effects of sterilization on the quality of fresh instant rice noodles

Effect of Desiccation Methods on Condensate of Instant Rice Congee

Study on Retrogradation Mechanism of Instant Rice

An Investigation on Nourishing Instant Rice

Study on Accelerated Shelf Test of Military Instant Rice

Study on the Edible Quality of New Type Instant Rice

The Studies on the Condiment Bags for Instant Rice Noodle

Influence of Drying Method on the Quality of Instant Rice

Processing of extruded instant rice

Effects of Drying Methods on the Quality of Instant Rice

Study on Improving Quality of Instant Rice

Study on the Rertogradation Properties of Instant Rice

Market Trend of Instant Rice Noodle

Development of instant rice vermiceui

The Actuality and Prospect of Instant Rice Production in China

the rice refining products such as rice starch, rice protein, instant rice, instant brown rice, brown rice flour and so on;