Physicochemical properties of Ramen noodles

Hi All,

We have to check properties physicochemical functions of ramen noodles.

Ramen noodles consist of: wheat flour, kansui powder, salt, water.

Ready-made meal, refrigerated, packed in MAP, intended for consumption after heating.

So far, we have checked the nutritional value and sensory evaluation, the concentration of heavy metals including lead (Pb), cadmium (Cd), and arsenic (As).

Do you have any ideas what else we can check?