Yellow Alkaline Noodles: Processing Technology and Quality Improvement - SpringerBriefs in Food, Health, and Nutrition - Roselina Karim - Boeken - Springer International Publishing AG - 9783319128641 - 5 december 2014
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Yellow Alkaline Noodles: Processing Technology and Quality Improvement - SpringerBriefs in Food, Health, and Nutrition 2015 edition

Roselina Karim

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Yellow Alkaline Noodles: Processing Technology and Quality Improvement - SpringerBriefs in Food, Health, and Nutrition 2015 edition

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. 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.


41 pages, biography

Media Boeken     Paperback Book   (Boek met zachte kaft en gelijmde rug)
Vrijgegeven Schweiz, 5 december 2014
ISBN13 9783319128641
Uitgevers Springer International Publishing AG
Pagina's 41
Afmetingen 155 × 235 × 3 mm   ·   86 g
Taal en grammatica Engels