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- All these factors,combined with extrusion,were applied to the research, so that the instant rice vermicelli has fine appearance and good rehydration. 再结合挤压法对生产速食米线进行了研究与探讨，使制得的米线表面光滑、晶莹透明、复水快，达到真正速食的目的。
- instant rice vermicelli 快熟银丝米粉
- Development of the nutritious carrot instant rice noodle. 胡萝卜汁方便米粉的研制。
- Oil Huang Rice Vermicelli, a hybrid mix of cabbage Wong Chui wire, broken stem Zhouzhou of alertness, good flavor, not greasy. 油黄的米线，拌杂着翠黄的包心菜丝，干皱皱的炒蛋碎，味道很好，不油腻。
- The rice vermicelli line our product export to the Vietnam ,the Philippines and the Thailand. 产品及成套设备出口到菲律宾、越南和泰国等地。
- Ricevermicelli can be replaced by fine egg noodle.If want to taste morelocalized, then use Chiu Chow rice vermicelli. 心得面线可用全蛋面代替，如想更有风味，可买潮州面线；
- Rice bucatini: with new technique, it has character of chinese style rice vermicelli and western style rice pasta. 通心米线：该产品科技含量高，生产难度大。既有中式米粉的长条形特点，又有西式米粉中空心易入味的特点。
- Abstract: Traditional Rice Vermicelli is a type of traditional foods using rice as material . 摘要：直条米粉是以大米为原料加工而成的传统食品。
- The anti-retrogradation effect of various additives in the process of fresh instant rice noodles was measured. 摘要测定了多种添加剂对保鲜方便米粉的抗老化效果。
- The results showed that tha qualities of instant rice soup hydrolyzed by pectinase were better than that hydrolyzed by the other two enzymes. 结果表明:采用果胶酶处理的方便稀饭品质优于其它两种酶处理的方便稀饭品质.
- Organic Grain Rice, Natural Fruits Vinegar, Enzyme Liq., Energy &Organic Cookies, Vegetable Noodles, Glutamate, Brown Rice Vermicelli &Various Types of Health Products / Drinks. 有机五谷米、天然水果醋、大汉酵素液、能量及有机饼、果菜面条、蔬果味素、糙米米粉及各类健康食品/饮料。
- The noodles in the laksa was a mixture of rice vermicelli and "oil noodles".Anyway there were lots of other standard things on the laksa, such as beancurd, prawns,etc. 来个巴生味肉骨茶;即是冬菇豆卜全走.;再来碟未隔夜都差不多的油条;这段时间;也很难有条热辣辣的油条罢
- The trait and the processing of the extruded instant rice and the processing parameters were illustrated.And two application examples were detailed. 阐述了挤压方便米饭的特点,介绍了该产品的生产工艺流程及工艺参数,并例举了应用的实例。
- The paper introduces the technological procedure and principle of instant rice production and offers the process parameter. 介绍了方便米饭生产的工艺流程及其原理，同时给出了各工段的工艺参数。
- The taste of instant rice soup largely depends on the rehydration of the product, and consequently, connected with the inner structure of instant rice granule. 方便稀饭的口感在很大程度上取决于成品的复水性,而成品的复水性与方便稀饭米粒内部淀粉结构密切相关。
- Gelatinization degree determination and texture profile analysis(TPA)were used in the study on the effect of amylases on retrogradation of instant rice. 通过测定不同样品的糊化度和质构特性来研究几种淀粉酶对即食米饭老化的影响,希望能够较好的解决即食米饭的老化问题。
- A savory Noodle Set will be promoted in Ah Poh Noodle Shop, price at38 net/ share, including of: Noodles/ Rice Vermicelli with Beef Meatball and Fish Meatball in Soup+ a glass of Haizhu Beer+2 pieces of appetizer. 阿婆面馆将继续推出正宗手打牛肉丸、蛋粉（）餐，售价为人民币38元净价，包括：手打牛肉丸、蛋粉（）碗+珠啤酒一杯+食二份。
- Also the corporation passed ISO9002 which is the approval of Chinese quality system, it is the biggest productive enterprise producing instant rice in the world. 公司通过了ISO9002中际质量体系认证，是全球最大的方便米饭生产企业。
- Study on the Presservative Technique of Instant Fresh Rice Vermicelli 湿米粉保鲜工艺的研究
- Detection of mineral oil in rice vermicelli by IR 涂油米线中矿物油的红外光谱法测定
