Yellow Alkaline Noodles
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Yellow Alkaline Noodles
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Author : Roselina Karim
language : en
Publisher: Springer
Release Date : 2014-11-22
Yellow Alkaline Noodles written by Roselina Karim and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-22 with Technology & Engineering categories.
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.
Preservation Yellow Alkaline Noodles Using Different Radiation Technologies
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Author : Anissa Soraya
language : en
Publisher:
Release Date : 2011
Preservation Yellow Alkaline Noodles Using Different Radiation Technologies written by Anissa Soraya and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food categories.
Effects Of Cultivar And Environment On Quality Characteristics Of Yellow Alkaline Noodles
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Author : Maggie Yat Wai Cheung
language : en
Publisher:
Release Date : 2003
Effects Of Cultivar And Environment On Quality Characteristics Of Yellow Alkaline Noodles written by Maggie Yat Wai Cheung and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with categories.
Quality Of Yellow Alkaline Noodles Made From Hard Red Spring Wheat
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Author : Napoleon Castañeda Tadatada
language : en
Publisher:
Release Date : 2003
Quality Of Yellow Alkaline Noodles Made From Hard Red Spring Wheat written by Napoleon Castañeda Tadatada and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Flour categories.
Characterisation Of Grain Constituents Responsible For The Yellow Colour Of Asian Alkaline Noodles
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Author : Youming Wang
language : en
Publisher:
Release Date : 2001
Characterisation Of Grain Constituents Responsible For The Yellow Colour Of Asian Alkaline Noodles written by Youming Wang and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Flavonoids categories.
Aerobic Mesophilic Bacteria And Sensory Qualities Of Yellow Alkaline Noodles During Storage
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Author : Siti Suwaibah Abd. Ghaffar
language : en
Publisher:
Release Date : 2008
Aerobic Mesophilic Bacteria And Sensory Qualities Of Yellow Alkaline Noodles During Storage written by Siti Suwaibah Abd. Ghaffar and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Noodles categories.
Effects Of Cross Linking Agents On The Physicochemical Properties Of Yellow Alkaline Noodles Prepared By Cooking And Thermal Processing
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Author : Shin Yong Yeoh
language : en
Publisher:
Release Date : 2013
Effects Of Cross Linking Agents On The Physicochemical Properties Of Yellow Alkaline Noodles Prepared By Cooking And Thermal Processing written by Shin Yong Yeoh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Noodles categories.
Contribution Of The Glutenins Towards Structure And Texture In White Salted And Yellow Alkaline Noodles
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Author : Patricia Chong
language : en
Publisher:
Release Date : 2003
Contribution Of The Glutenins Towards Structure And Texture In White Salted And Yellow Alkaline Noodles written by Patricia Chong and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Flour categories.
Asian Noodle Manufacturing
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Author : Gary G. Hou
language : en
Publisher: Elsevier
Release Date : 2020-08-20
Asian Noodle Manufacturing written by Gary G. Hou and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-20 with Technology & Engineering categories.
Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products. Contains coverage of ingredient functionality in noodle processing Presents sections on traditional noodles, along with whole grain and gluten free varieties Presents the latest developments in processing technology Discusses how ingredients affect processes Includes information on quality control
Asian Foods
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Author : Catharina Y.W. Ang
language : en
Publisher: CRC Press
Release Date : 1999-04-05
Asian Foods written by Catharina Y.W. Ang and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04-05 with Technology & Engineering categories.
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.