The oil content of snack noodles is a very attentioned job in the company and public, it relates company benefit and consumer health.

A study on the edible film of oil wrapping for instant noodles;

Acrylamide in fried instant noodle was determined by gas chromatography/mass spectrometry.

Study of improving fried-free instant noodle's rehydration character;

Effect of additives in soup on improving the quality of fried-free instant noodle;