Yellow Alkaline Noodles: Processing Technology and Quality Improvement Roselina Karim

ISBN: 9783319128641

Published: December 1st 2014

Paperback

41 pages


Description

Yellow Alkaline Noodles: Processing Technology and Quality Improvement  by  Roselina Karim

Yellow Alkaline Noodles: Processing Technology and Quality Improvement by Roselina Karim
December 1st 2014 | Paperback | PDF, EPUB, FB2, DjVu, audiobook, mp3, ZIP | 41 pages | ISBN: 9783319128641 | 9.75 Mb

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, andMoreThis 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



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