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Yellow Alkaline Noodles: Processing Technology and Quality Improvement - SpringerBriefs in Food, Health, and Nutrition Roselina Karim 2015 edition
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Yellow Alkaline Noodles: Processing Technology and Quality Improvement - SpringerBriefs in Food, Health, and Nutrition
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
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 5 de diciembre de 2014 |
| ISBN13 | 9783319128641 |
| Editores | Springer International Publishing AG |
| Páginas | 41 |
| Dimensiones | 155 × 235 × 3 mm · 86 g |
| Lengua | Inglés |
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