Asian Noodles: Science, Technology, and ProcessingISBN: 978-0-470-17922-2
Hardcover
472 pages
October 2010
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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"With Asian noodles such as instant ramen popular worldwide, there
is growing interest in them from wheat-exporting countries. Hou
(Asian food specialist, Wheat Marketing Center, Inc., Portland,
Oregon, US) introduces this valuable contribution to the science
and technology behind producing this product by reinforcing the
Asian claim to its origins. In 16 chapters, international food
scientists from academia and industry discuss topics including
noodle-wheat breeding programs in Asia and the US, commercial
noodle processing technology, flavor enhancers, quality assurance,
packaging, marketing, and noodle products of other grains. The
volume includes noodle formulations, product evaluation sheets,
quality control flow charts, tables with production parameters, and
photographs (some in color) of cultivar and product development and
manufacture." (Book News Inc, February 2011)