Asian Noodles: Science, Technology, and Processing Gary G. Hou
Publisher: Wiley

Asian noodles : science, technology, and processing. Asian Noodles: Science, Technology, and Processing (9780470179222): Gary G. The flour amylose content range was <1- 29%. Asian Noodles: Science, Technology, and Processing book download. Damaged starch contents were 10.4, 7.0, and 6.6% for the waxy wheat, Nuplains, and Centura, respectively. Fourteen flour blends of two natural wild-type wheat (Triticum aestivum L.) flours, 'Nuplains' and 'Centura', blended with one waxy flour sample were characterized and processed to Asian salted noodles. Asian noodles science technology and processing - Asian Noodles: Science, Technology, And Processing. A noodle making process is composed of mixing, rolling, boiling, frying, cooling, and packing processes. Info: Your browser does not accept cookies . Home · Local Publication · University Publisher ASIAN NOODLES: SCIENCE, TECHNOLOGY, AND PROCESSING.