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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
Roselina Karim
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 | Böcker Pocketbok (Bok med mjukt omslag och limmad rygg) |
| Releasedatum | 5 december 2014 |
| ISBN13 | 9783319128641 |
| Utgivare | Springer International Publishing AG |
| Antal sidor | 41 |
| Mått | 155 × 235 × 3 mm · 86 g |
| Språk | Engelska |
Se alt med Roselina Karim ( t.ex. Pocketbok )