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Ingredient
Japanese noodle soup of Chinese origin
Japanese noodle soup of Chinese origin
Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
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“These findings do not support adding AA+DHA to formulas containing 10% energy as linoleic acid and 1% energy as alpha-linolenic acid to enhance growth, visual acuity, information processing, general development, language, or temperament in healthy, term infants during the first 14 months after birth.”
adding AA+DHA to formulas → does not support → enhancing growth, visual acuity, information processing, general development, language, or temperament in healthy, term infants during the first 14 months after birth
“Protein quality, as indicated by farinograph stability, was positively correlated with total texture score.”
protein quality → affects → texture of Japanese alkaline noodles (ramen)
“Flour swelling volume (FSV) and flour pasting characteristics (peak viscosity and breakdown) determined with a Rapid-Visco Analyser (RVA) assessed independently of α-amylase effects, were negatively correlated with total texture score.”
wheat flour → affects → texture of Japanese alkaline noodles (ramen)