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200 00$aAsian noodles$b[electronic resource] $escience, technology, and processing /$fedited by Gary G. Hou
210   $aHoboken, N.J. $cJohn Wiley & Sons$d2010
215   $a1 online resource (468 p.)
300   $aIncludes index.
311   $a0-470-17922-8 
327   $aASIAN 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 Noodles
327   $a11. 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 Plate
330   $aIn 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 managemen
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606   $aWheat$xMilling$zAsia
606   $aWheat$xProcessing$zAsia
608   $aElectronic books.
615  0$aNoodles
615  0$aWheat$xMilling
615  0$aWheat$xProcessing
676   $a664.755
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701   $aHou$b Gary G$0985062
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906   $aBOOK
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996   $aAsian noodles$92250857
997   $aUNINA