Yellow Alkaline Noodles: Processing Technology and Quality Improvement - SpringerBriefs in Food, Health, and Nutrition - Roselina Karim - Bøker - Springer International Publishing AG - 9783319128641 - 5. desember 2014
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Yellow Alkaline Noodles: Processing Technology and Quality Improvement - SpringerBriefs in Food, Health, and Nutrition 2015 edition

Roselina Karim

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Yellow Alkaline Noodles: Processing Technology and Quality Improvement - SpringerBriefs in Food, Health, and Nutrition 2015 edition

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. 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.


41 pages, biography

Media Bøker     Pocketbok   (Bok med mykt omslag og limt rygg)
Utgitt Schweiz, 5. desember 2014
ISBN13 9783319128641
Utgivere Springer International Publishing AG
Antall sider 41
Mål 155 × 235 × 3 mm   ·   86 g
Språk Engelsk