Yellow Alkaline Noodles Processing Technology and Quality Improvement /

Yellow Alkaline Noodles Processing Technology and Quality Improvement /

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...

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Bibliographic Details
Published in:Springer eBooks
Main Authors: Karim, Roselina (Author), Sultan, Muhammad Tauseef (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2015.
Series:SpringerBriefs in Food, Health, and Nutrition,
Subjects:
chemistry.
Food > Biotechnology.
Nutrition.
Chemistry.
Food science.
Online Access:http://dx.doi.org/10.1007/978-3-319-12865-8
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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.

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