Yellow Alkaline Noodles Processing Technology and Quality Improvement /

• Κύριοι συγγραφείς: Karim, Roselina (Συγγραφέας), Sultan, Muhammad Tauseef (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2015.
• Σειρά: SpringerBriefs in Food, Health, and Nutrition,
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; Food Science.

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 devel...

Πίνακας περιεχομένων:

• 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.