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Yellow Alkaline Noodles [electronic resource] : Processing Technology and Quality Improvement / by Roselina Karim, Muhammad Tauseef Sultan.

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dc.contributor.author Karim, Roselina. author.
dc.contributor.author Sultan, Muhammad Tauseef. author.
dc.contributor.author SpringerLink (Online service)
dc.date.accessioned 2017-11-30T20:07:57Z
dc.date.available 2017-11-30T20:07:57Z
dc.date.created 2015.
dc.date.issued 2015
dc.identifier.isbn 9783319128658
dc.identifier.uri http://dspace.conacyt.gov.py/xmlui/handle/123456789/12345
dc.description VII, 41 p.
dc.description.abstract 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.
dc.description.tableofcontents 1. Background and Introduction -- 2. Types of Noodles: Production Statistics -- 3. Yellow Alkaline Noodles: An Introduction -- 4. Raw Materials and Their Quality -- 5. Processing Technology -- 6. Factors Affecting the Quality of Yellow Alkaline Noodles -- 7. Improving Quality and Nutritional Value -- 8. Modern Trends and Innovation.
dc.language eng
dc.publisher Cham : Springer International Publishing : Imprint: Springer, 2015.
dc.relation.ispartofseries Springer eBooks
dc.relation.ispartofseries SpringerBriefs in Food, Health, and Nutrition, 2197-571X
dc.relation.ispartofseries SpringerBriefs in Food, Health, and Nutrition, 2197-571X
dc.relation.uri http://cicco.idm.oclc.org/login?url=http://dx.doi.org/10.1007/978-3-319-12865-8
dc.subject Chemistry.
dc.subject Food Biotechnology.
dc.subject Nutrition.
dc.subject Chemistry.
dc.subject Food Science.
dc.subject Nutrition.
dc.subject.ddc 641.3 23
dc.subject.ddc 664 23
dc.subject.lcc TP248.65.F66
dc.subject.other Chemistry and Materials Science (Springer-11644)
dc.title Yellow Alkaline Noodles [electronic resource] : Processing Technology and Quality Improvement / by Roselina Karim, Muhammad Tauseef Sultan.
dc.type text
dc.identifier.doi 10.1007/978-3-319-12865-8
dc.identifier.bib 978-3-319-12865-8
dc.format.rdamedia computer
dc.format.rdacarrier online resource
dc.format.rda text file PDF


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