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This report presents a plan to establish scientific benchmarks for starch, protein, fat, and moisture in fresh Vietnamese bún/phở/rice noodles, aiming for a new QCVN by September 2026. Key steps include regulatory reviews, representative sampling, standardized analyses, and statistical evaluations to propose provisional limits for these components. The proposed limits are moisture ≤65%, protein ≥2–3%, and fat ≤2%, with the goal of ensuring quality, safety, and authenticity in noodle production.

Author

levanhoang2676

Language

EN