Yellow alkaline noodles : processing technology and quality improvement /: processing technology and quality improvement. (2015)

• Record Type: Book
• Further Information: Note: Roselina Karim, Muhammad Tauseef Sultan.
• Authors: Karim, Roselina; Sultan, Muhammad Tauseef
• Contents: 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.
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2015
• Copyright Date: 2015
• Extent: 1 online resource (43 pages)
• Subjects: 664.7550951; Chemistry; Noodles -- Asia; Noodles -- China; Noodles industry -- Japan; SCIENCE -- Chemistry -- Industrial & Technical; TECHNOLOGY & ENGINEERING -- Chemical & Biochemical; TECHNOLOGY & ENGINEERING -- Food Science; Noodles; Noodles industry; Science -- Life Sciences -- Biochemistry; Biochemistry; Food science; Nutrition; Food & beverage technology; Asia; China; Japan; Electronic books
• Languages: English
• ISBNs: 9783319128658; 3319128655; 3319128647; 9783319128641
• Related ISBNs: 9783319128641
• Notes: Note: Includes bibliographical references.; Note: Online resource; title from PDF title page (ebrary, viewed December 11, 2014).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.