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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.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
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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- EditoreSpringer
- Data di pubblicazione2014
- ISBN 10 3319128647
- ISBN 13 9783319128641
- RilegaturaCopertina flessibile
- Numero di pagine52
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Yellow Alkaline Noodles: Processing Technology and Quality Improvement (SpringerBriefs in Food, Health, and Nutrition) by Karim, Roselina, Sultan, Muhammad Tauseef [Paperback ]
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Descrizione libro Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Codice articolo ria9783319128641_lsuk
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Yellow Alkaline Noodles
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Springer International Publishing Dez 2014
(2014)
ISBN 10: 3319128647
ISBN 13: 9783319128641
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Descrizione libro Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - 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. 52 pp. Englisch. Codice articolo 9783319128641
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Yellow Alkaline Noodles: Processing Technology and Quality Improvement (SpringerBriefs in Food, Health, and Nutrition)
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Descrizione libro Paperback. Condizione: Brand New. 2015 edition. 41 pages. 9.00x6.00x0.25 inches. In Stock. Codice articolo x-3319128647
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Descrizione libro PF. Condizione: New. Codice articolo 6666-IUK-9783319128641
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Yellow Alkaline Noodles : Processing Technology and Quality Improvement
Editore:
Springer International Publishing
(2014)
ISBN 10: 3319128647
ISBN 13: 9783319128641
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Descrizione libro Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Codice articolo 9783319128641
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Yellow Alkaline Noodles
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ISBN 10: 3319128647
ISBN 13: 9783319128641
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Descrizione libro Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Discusses the ideal ingredients and ratiosSuggests ways to improve nutritional qualityHighlights innovations in noodle productionThis Brief will provide an overview of various types of noodles with special emphasis on yellow alka. Codice articolo 4499336
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