Language:
English
繁體中文
Help
Login
Back
Switch To:
Labeled
|
MARC Mode
|
ISBD
Yellow alkaline noodles = processing...
~
Sultan, Muhammad Tauseef.
Yellow alkaline noodles = processing technology and quality improvement /
Record Type:
Language materials, printed : Monograph/item
Title/Author:
Yellow alkaline noodles/ by Roselina Karim, Muhammad Tauseef Sultan.
Reminder of title:
processing technology and quality improvement /
Author:
Karim, Roselina.
other author:
Sultan, Muhammad Tauseef.
Published:
Cham :Springer International Publishing : : 2015.,
Description:
vii, 41 p. :ill., digital ; : 24 cm.;
Contained By:
Springer eBooks
Subject:
Noodles - Asia. -
Online resource:
http://dx.doi.org/10.1007/978-3-319-12865-8
ISBN:
9783319128658 (electronic bk.)
Yellow alkaline noodles = processing technology and quality improvement /
Karim, Roselina.
Yellow alkaline noodles
processing 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:
1063953
Noodles
--Asia.
LC Class. No.: TP435.M3 / K375 2015
Dewey Class. No.: 664.7550951
Yellow alkaline noodles = processing technology and quality improvement /
LDR
:02206nam a2200325 a 4500
001
835009
003
DE-He213
005
20150703135607.0
006
m d
007
cr nn 008maaau
008
160421s2015 gw s 0 eng d
020
$a
9783319128658 (electronic bk.)
020
$a
9783319128641 (paper)
024
7
$a
10.1007/978-3-319-12865-8
$2
doi
035
$a
978-3-319-12865-8
040
$a
GP
$c
GP
041
0
$a
eng
050
4
$a
TP435.M3
$b
K375 2015
072
7
$a
TDCT
$2
bicssc
072
7
$a
TEC012000
$2
bisacsh
082
0 4
$a
664.7550951
$2
23
090
$a
TP435.M3
$b
K375 2015
100
1
$a
Karim, Roselina.
$3
1063951
245
1 0
$a
Yellow alkaline noodles
$h
[electronic resource] :
$b
processing technology and quality improvement /
$c
by Roselina Karim, Muhammad Tauseef Sultan.
260
$a
Cham :
$c
2015.
$b
Springer International Publishing :
$b
Imprint: Springer,
300
$a
vii, 41 p. :
$b
ill., digital ;
$c
24 cm.
490
1
$a
SpringerBriefs in food, health, and nutrition,
$x
2197-571X
505
0
$a
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.
520
$a
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.
650
0
$a
Noodles
$z
Asia.
$3
1063953
650
0
$a
Noodles
$z
China.
$3
1063954
650
0
$a
Noodles industry
$z
Japan.
$3
1063955
650
1 4
$a
Chemistry.
$3
593913
650
2 4
$a
Food Science.
$3
673136
650
2 4
$a
Nutrition.
$3
581367
700
1
$a
Sultan, Muhammad Tauseef.
$3
1063952
710
2
$a
SpringerLink (Online service)
$3
593884
773
0
$t
Springer eBooks
830
0
$a
SpringerBriefs in food, health, and nutrition.
$3
884541
856
4 0
$u
http://dx.doi.org/10.1007/978-3-319-12865-8
950
$a
Chemistry and Materials Science (Springer-11644)
based on 0 review(s)
Multimedia
Reviews
Add a review
and share your thoughts with other readers
Export
pickup library
Processing
...
Change password
Login