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Yellow Alkaline Noodles

Muhammad Tauseef Sultan

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ISBN 10: 3319128647 / ISBN 13: 9783319128641
Editore: Springer-Verlag Gmbh Jan 2015, 2015
Nuovi Condizione: Neu Taschenbuch
Da Rhein-Team Lörrach Ivano Narducci e.K. (Lörrach, Germania)

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Neuware - This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries. 41 pp. Englisch. Codice inventario libreria 9783319128641

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Dati bibliografici

Titolo: Yellow Alkaline Noodles

Casa editrice: Springer-Verlag Gmbh Jan 2015

Data di pubblicazione: 2015

Legatura: Taschenbuch

Condizione libro:Neu

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Riassunto:

This Brief will provide an overview of various different types of noodles, and then discuss in great detail yellow alkaline noodles, including their ingredients, processing technology, the factors affecting nutritional quality and appearance, and finally, recent improvements and potential ways of improving ingredient quality and the production process. Noodles are one of the oldest forms of processed food, they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand) and Japan

Contenuti:

1. Background and Introduction.- 2. Types of Noodles: Production Statistics.- 3. Yellow Alkaline Noodles: An Introduction.- 4. Raw Materials and Their Quality.- 5. Processing Technology.- 6. Factors Affecting the Quality of Yellow Alkaline Noodles.- 7. Improving Quality and Nutritional Value.- 8. Modern Trends and Innovation

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