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Yellow Alkaline Noodles by Roselina Karim
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Yellow Alkaline Noodles

Processing Technology and Quality Improvement
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Description

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.
Release date Australia
December 5th, 2014
Audience
  • Professional & Vocational
Illustrations
VII, 41 p.
Pages
41
Dimensions
155x235x3
ISBN-13
9783319128641
Product ID
22868589

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