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

One of Asia's oldest and most highly valued forms of processed food. Hou, Ed., Asian Noodles: Science, Technology, and Processing; Hoboken, New Jersey: John Wiley & Sons, Inc. Asian Noodles: Science, Technology, and Processing book. Format: Innbundet (stive permer). Noodles – Mechanisms, Measurement and Improvement. Asian noodles are one of the oldest forms of processed foods consumed in Asia, and quickly gaining popularity worldwide. Fresh or raw noodles are sold without any further processing and contain about 35% moisture. Asian Noodles: Science, Technology, and Processing. Library of Congress Cataloging-in-Publication Data:Asian noodles : science technology and processing / edited by Gary G. Available in: NOOK Book (eBook), Hardcover. Livros Asian Noodles: Science, Technology, and Processing - Gary G. A noodle making process is composed of mixing, rolling, boiling, frying, cooling, and packing processes. A new book, Asian Noodles: Science, Technology, and Processing, edited by Dr. Asian noodles : science, technology, and processing. Technologies, Scarsday N.Y.), cooked weight, and dry soluble 23.2.2 Scientific Name for Asian Noodles.