00861nam0-22002771i-450-99000498963040332119990530000498963FED01000498963(Aleph)000498963FED0100049896319990530g19149999km-y0itay50------baitay-------001yySALOMON et MarcolfusKritischer text mit Einleitung, Anmerkungen, Übersicht uber die Sprnche, Namen-und Wörterverzeichnishrsg. von Walter BenaryHeidelbergC. Winter1914.XL, 56 p.21 cmSammlung Mittellateinischer texte8Benary,WalterITUNINARICAUNIMARCBK990004989630403321YE 2 8Fil. Mod. 3757FLFBCFLFBCSALOMON et Marcolfus530746UNINA03210nam 2200649 a 450 991101974290332120200520144314.0978661320341097811180743501118074351978128320341812832034139780470634363047063436797804706343700470634375(CKB)2480000000008334(EBL)661665(SSID)ssj0000467052(PQKBManifestationID)11973216(PQKBTitleCode)TC0000467052(PQKBWorkID)10466868(PQKB)11067660(MiAaPQ)EBC661665(OCoLC)663460916(Perlego)1013094(EXLCZ)99248000000000833420100114d2010 uy 0engur|n|---|||||txtccrAsian noodles science, technology, and processing /edited by Gary G. HouHoboken, N.J. John Wiley & Sons20101 online resource (468 p.)Includes index.9780470179222 0470179228 ASIAN NOODLES; Contents; Preface; Acknowledgments; Contributors; 1. Breeding Noodle Wheat in China; 2. Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread; 3. Wheat Milling and Flour Quality Analysis for Noodles in Japan; 4. Wheat Milling and Flour Quality Analysis for Noodles in Taiwan; 5. Noodle Processing Technology; 6. Instant Noodle Seasonings; 7. Packaging of Noodle Products; 8. Laboratory Pilot-Scale Asian Noodle Manufacturing and Evaluation Protocols; 9. Objective Evaluation of Noodles; 10. Sensory Evaluation of Noodles11. Effects of Flour Protein and Starch on Noodle Quality12. Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement; 13. Effects of Flour Characteristics on Noodle Texture; 14. Noodle Plant Setup and Resource Management; 15. Quality Assurance Programs for Instant Noodle Production; 16. Rice and Starch-Based Noodles; Index; Color PlateIn Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and managemenNoodlesAsiaWheatMillingAsiaWheatProcessingAsiaNoodlesWheatMillingWheatProcessing664/.7550951Hou Gary G1842174MiAaPQMiAaPQMiAaPQBOOK9911019742903321Asian noodles4422180UNINA