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Yellow Alkaline Noodles Processing Technology and Quality Improvement

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.

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Series Title
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Call Number
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Publisher
The Authors : Springer Cham.,
Collation
-
Language
English
ISBN/ISSN
978-3-319-12865-8
Classification
NONE
Content Type
text
Media Type
computer
Carrier Type
online resource
Edition
-
Subject(s)
Nutrition
Food Science
Specific Detail Info
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Statement of Responsibility
Other Information
Cataloger
Yudi
Source
-
Validator
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No other version available

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