Yellow alkaline noodles [electronic resource] : processing technology and quality improvement / Roselina Karim, Muhammad Tauseef Sultan.
2015
TP435.M3 .K375 2015eb
Linked e-resources
Linked Resource
Online Access
Concurrent users
Unlimited
Authorized users
Authorized users
Document Delivery Supplied
Can lend chapters, not whole ebooks
Details
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)
9783319128658 electronic book
3319128655 electronic book
3319128647 (print)
9783319128641 (print)
Published
Cham, Switzerland : Springer, 2015.
Copyright
©2015
Language
English
Description
1 online resource (43 pages).
Item Number
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.
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
All Resources
All Resources
Table of Contents
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.
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.