{"product_id":"asian-noodle-manufacturing-ingredients-technology-and-quality-paperback-9780128128732","title":"Asian Noodle Manufacturing; Ingredients, Technology, and Quality (Paperback \/ softback) 9780128128732","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAsian Noodle Manufacturing\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eIngredients, Technology, and Quality\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eA comprehensive overview of the process of creating all types of noodles, including wheat, whole grain and gluten free varieties\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eGary G. Hou (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128128732\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 20 August 2020\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e166 pages\u003cbr\u003e22.9 x 15.1 x 1.2 cm, 0.27 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eAsian Noodle Manufacturing: Ingredients, Technology, and Quality\u003c\/i\u003e is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world.\u003c\/p\u003e  \u003cp\u003eWritten by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products. \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Introduction to noodles and noodle production\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection I: Ingredients \u003c\/b\u003e2. Wheat and flour requirements 3. Functional roles of Ingredients\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection II: Manufacture and Quality \u003c\/b\u003e4. Processing technology 5. Quality evaluation\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection III: Noodle products \u003c\/b\u003e6. Whole grain noodles 7. Gluten free noodles 8. Future technology and trends in noodles\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649002033432,"sku":"9780128128732","price":134.69,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128128732_7b8bcc58-818b-43cb-b6a9-c50f2816f570.jpg?v=1694353311","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/asian-noodle-manufacturing-ingredients-technology-and-quality-paperback-9780128128732","provider":"Freshly Printed Books","version":"1.0","type":"link"}