Yellow alkaline noodles [electronic resource] : processing technology and quality improvement / Roselina Karim, Muhammad Tauseef Sultan.
Karim, Roselina, author.; Sultan, Muhammad Tauseef, author.
2015
TP435.M3 .K375 2015eb
Available Online

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Title Yellow alkaline noodles [electronic resource] : processing technology and quality improvement / Roselina Karim, Muhammad Tauseef Sultan.
Author Karim, Roselina, author.
ISBN 9783319128641
9783319128658 electronic book
3319128655 electronic book
3319128647 (print)
9783319128641 (print)
DOI https://doi.org/10.1007/978-3-319-12865-8
Published Cham, Switzerland : Springer, 2015.
Copyright ©2015
Language English
Description 1 online resource (43 pages).
Other Standard Identifiers 10.1007/978-3-319-12865-8 doi
Call Number TP435.M3 .K375 2015eb
Dewey Decimal Classification 664.7550951
Summary 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.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Description based on online resource; title from PDF title page (viewed December 11, 2014).
Added Author Sultan, Muhammad Tauseef, author.
Series SpringerBriefs in food. health. and nutrition.
Available in Other Form Yellow alkaline noodles : processing technology and quality improvement.
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Record Appears in Online Resources > Ebooks
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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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