図書

Yellow alkaline noodles : processing technology and quality improvement (SpringerBriefs in food, health, and nutrition)

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Yellow alkaline noodles : processing technology and quality improvement

(SpringerBriefs in food, health, and nutrition)

Call No. (NDL)
PC37-B5
Bibliographic ID of National Diet Library
026863848
Material type
図書
Author
Roselina Karim, Muhammad Tauseef Sultan.
Publisher
Springer
Publication date
[2015]
Material Format
Paper
Capacity, size, etc.
vii, 41 pages ; 24 cm.
NDC
-
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Detailed bibliographic record

Contents:

1. Background and Introduction2. Types of Noodles: Production Statistics3. Yellow Alkaline Noodles: An Introduction...

Summary, etc.:

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions abo...

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Bibliographic Record

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Paper

Material Type
図書
ISBN
3319128647 (print)
9783319128641 (print)
ISBN (error code)
9783319128658 (electronic bk.)
3319128655 (electronic bk.)
ISSN (series)
2197-571X
Author/Editor
Roselina Karim, Muhammad Tauseef Sultan.
Publication, Distribution, etc.