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Yellow alkaline noodles[electronic resource] :processing technology and quality improvement /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.7550951
書名/作者:	Yellow alkaline noodles : processing technology and quality improvement // by Roselina Karim, Muhammad Tauseef Sultan.
作者:	Karim, Roselina.
其他作者:	Sultan, Muhammad Tauseef.
出版者:	Cham : : Springer International Publishing :, 2015.
面頁冊數:	vii, 41 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Noodles - Asia.
標題:	Noodles - China.
標題:	Noodles industry - Japan.
標題:	Chemistry.
標題:	Food Science.
標題:	Nutrition.
ISBN:	9783319128658 (electronic bk.)
ISBN:	9783319128641 (paper)
內容註:	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.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-12865-8

Yellow alkaline noodles[electronic resource] :processing technology and quality improvement /
Karim, Roselina.

Yellow alkaline noodlesprocessing technology and quality improvement /[electronic resource] :by Roselina Karim, Muhammad Tauseef Sultan. - Cham :Springer International Publishing :2015. - vii, 41 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

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.

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.

ISBN: 9783319128658 (electronic bk.)

Standard No.: 10.1007/978-3-319-12865-8doiSubjects--Topical Terms:

604068
Noodles
--Asia.

LC Class. No.: TP435.M3 / K375 2015

Dewey Class. No.: 664.7550951

Yellow alkaline noodles[electronic resource] :processing technology and quality improvement /
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