So, he and his colleagues aimed for a noodle that was the opposite of the instant version – one that was very dense. The process that they developed starts with a fairly standard ramen dough. But then the dough is run through a series of rollers covered in grooves, which press the air bubbles out of the dough as if they were toothpaste in a tube. The rollers also produce a fine, smooth texture on the dough sheet – the scientists checked it using a microscope.
อ่านต่อได้ที่ : โรงเรียนบ้านห้วยทรายขาว
สาระน่ารู้ : โคโรนาไวรัส