| 書目名稱 | Yellow Alkaline Noodles | | 副標(biāo)題 | Processing Technolog | | 編輯 | Roselina Karim,Muhammad Tauseef Sultan | | 視頻video | http://file.papertrans.cn/1061/1060344/1060344.mp4 | | 概述 | Discusses the ideal ingredients and ratios.Suggests ways to improve nutritional quality.Highlights innovations in noodle production?.Includes supplementary material: | | 叢書名稱 | SpringerBriefs in Food, Health, and Nutrition | | 圖書封面 |  | | 描述 | .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.. | | 出版日期 | Book 2015 | | 關(guān)鍵詞 | Flour quality; Functional ingredients; Modern innovations; Modern trends; Processing technology; Yellow a | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-319-12865-8 | | isbn_softcover | 978-3-319-12864-1 | | isbn_ebook | 978-3-319-12865-8Series ISSN 2197-571X Series E-ISSN 2197-5728 | | issn_series | 2197-571X | | copyright | The Authors 2015 |
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